Brown the lean ground beef in a large pot over medium-high heat until cooked through, then drain the fat. You should see crumbled beef browning with some rendered juices disappearing, about 5–7 minutes.

Sauté the onion in the same pot for 4 minutes until softened. Add the garlic and tomato paste and cook for 2 more minutes, stirring until fragrant and darker.

Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, red pepper flakes, and black pepper to the pot and bring to a boil. The surface should show steady bubbling across the entire pot within 3–5 minutes.

Add the broken lasagna noodles, then reduce heat to a gentle simmer. Simmer for 10–12 minutes, stirring occasionally, until noodles are tender and the soup thickens slightly.

Season with salt to taste and stir occasionally to prevent the noodles from sticking. The soup should taste balanced with visible noodle pieces throughout.

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