Brown the lean ground beef in a large Dutch oven, then drain excess fat to keep the soup from getting greasy. Cook until no longer pink, around medium-high heat.

Sauté the diced onion in the same Dutch oven for 4 minutes until softened, then add the minced garlic and cook 2 minutes. Stir so the garlic doesn’t brown.

Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper, then bring the mixture to a boil. Watch for steady bubbling before moving to the next step.

Add the broken lasagna noodles to the boiling broth, then reduce heat and simmer for 10-12 minutes until tender. Stir occasionally to prevent sticking and clumping.

Season with salt to taste after the noodles are tender, then stir and keep warm briefly so the flavors meld. Taste and adjust before serving.

Mix the ricotta, shredded mozzarella, and parmesan into a thick, scoopable dollop with fresh basil. Add a very generous spoonful into each bowl.