In a small bowl, combine the ricotta, mozzarella, Parmesan, and a pinch of salt. Mix well and set aside.

Heat a drizzle of oil in a large pot over medium-high heat. Add the ground beef and brown, breaking it up as it cooks. Season with salt and onion powder.

Add the diced onion and sauté until softened. Add the minced garlic and cook for about 30 seconds, until fragrant.

Stir in the tomato paste and cook for about 1 minute.

Pour in the marinara sauce and chicken broth. Add the Italian seasoning,salt, red pepper flakes, then stir to combine. Taste and adjust the seasoning as needed.

Bring the soup to a boil, then break the lasagna sheets into smaller pieces and add them to the pot.

Reduce the heat and simmer until the lasagna noodles are tender, stirring occasionally to prevent them from sticking together.

Ladle the soup into bowls.

Add scoops of cheese.

Garnish with parsley.