I love lasagna as much as the next person but it is a production. Sometimes you just don’t want to put in the effort but you still want something that is vaguely lasagna-like and this fits the bill really well. You don’t have to use ground meat (I used ground chicken) but if you skip it I’d definitely add some lentils just to round out the soup. Also the original recipe had a genuinely distressing amount of cheese and I’ve cut that down to about 1/3 in this version and I couldn’t imagine adding more, but you do you.
Lasagna Soup
In a large stock or soup pot heat the oil until it shimmers then saute the onion and carrots until it begin to soften. Add in the garlic and cook through for another 30-60 seconds.
Add the ground chicken, making sure it's broken into very small pieces and then allow to brown completely on one side before adding the crushed tomatoes, tomato paste, stock, and spices. Set heat to low and allow to simmer for 10-15 minutes.
Add the lasagna noodle pieces and continue to heat through until they begin to soften completely, about 5-7 minutes.
Turn the heat off and stir in the ricotta, season to taste, and serve hot.