Brown the beef

• Heat the olive oil in a Dutch oven over medium-high heat.
• Add the ground beef and cook until browned, breaking it up with a spoon.
• Drain excess fat if needed.

Soften the aromatics

• Add the diced onion and cook until translucent.
• Stir in the minced garlic and tomato paste and cook until fragrant.

Build the soup

• Pour in the crushed tomatoes and beef broth.
• Season with Italian seasoning, salt and black pepper.
• Bring to a boil, then reduce 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.

Prepare the cheese topping

• In a bowl, mix the ricotta with half of the grated parmesan.
• Season lightly with salt and pepper.

Serve

• Ladle the soup into bowls.
• Top each bowl with a spoonful of the ricotta mixture, shredded mozzarella and the remaining parmesan.
• Garnish with chopped basil and serve hot.