Brown the beef

• Heat the olive oil in a stockpot or large pan over medium-high heat.
• Add the ground beef and cook until browned, breaking it up with a spoon.
• Add the diced onion and minced garlic and cook until softened.

Build the soup base

• Stir in the tomato paste and cook briefly.
• Add the crushed tomatoes, beef broth, Italian seasoning, 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 doesn't stick.

Add the cheeses and serve

• Stir in the ricotta and grated parmesan until melted and creamy.
• Ladle into bowls and top with the shredded mozzarella.