1. In a large Dutch oven, brown the ground beef and Italian sausage over medium-high heat until fully cooked. Drain excess fat if needed.

2. Add diced onions and garlic. Cook for 3–4 minutes until soft and fragrant.

3. Stir in tomato paste and cook for 1 minute. Then add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.

4. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

5. Meanwhile, cook lasagna noodles in a separate pot until al dente. Drain and set aside.

6. To serve, place cooked noodles in a bowl, ladle hot soup over the noodles, and top with ricotta, mozzarella, and parmesan. Garnish with basil or parsley if desired.