Brown the beef

• Heat the olive oil in a stockpot over medium heat.
• Add the ground beef and cook until browned, breaking it up as it cooks.
• Add the onion and garlic and cook until softened.

Build the tomato base

• Stir in the tomato paste and cook briefly.
• Add the crushed tomatoes, beef broth, oregano, basil, salt and pepper.
• Bring to a simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender, stirring occasionally so it does not stick.

Prepare the cheese mixture

• Combine the ricotta and parmesan in a mixing bowl.
• Season lightly and mix until smooth.

Assemble and serve

• Ladle the soup into bowls.
• Top each bowl with a spoonful of the ricotta mixture and the shredded mozzarella.
• Finish with torn fresh basil and serve hot.