Brown the meat: Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and no longer pink. Spoon off excess fat if needed.

Sauté the aromatics: Add the onion and a pinch of salt. Cook 4–5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant.

Wake up the tomato flavor: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. This step deepens the flavor and removes any raw tinned taste.

Add liquids and seasonings: Pour in crushed tomatoes and broth. Add Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and a good pinch of salt and pepper. Bring to a gentle boil.

Simmer: Reduce heat and simmer 10 minutes to let the flavors mingle.

Cook the noodles: Add broken lasagna noodles. Simmer, stirring occasionally to prevent sticking, until al dente, about 10–12 minutes. Taste and adjust salt and pepper.

Make the cheese topping: In a bowl, mix ricotta, half the mozzarella, and half the Parmesan. Season with a pinch of salt and pepper. This will create that classic lasagna bite in each spoonful.

Finish and serve: Remove the bay leaf. Ladle soup into bowls. Top each bowl with a generous dollop of the ricotta mixture, a sprinkle of the remaining mozzarella and Parmesan, and fresh basil or parsley.