Sauté the aromatics. Warm 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook 5–7 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the protein (or prep plant-based). If using meat, add it to the pot, season with a pinch of salt and pepper, and cook until no longer pink, breaking it up as it browns. If using lentils, rinse 3/4 cup and set aside to add with the broth.

Add the tomato base. Stir in crushed tomatoes, tomato sauce, and 1 tablespoon tomato paste if you want deeper flavor. Add 5–6 cups low-sodium broth, 1 bay leaf, 1 teaspoon oregano, 1 teaspoon basil, a pinch of crushed red pepper, and black pepper to taste.

Simmer and add vegetables. Bring to a gentle simmer. Add sliced mushrooms, chopped zucchini, and diced bell pepper (if using). If using lentils, add them now. Simmer 15–20 minutes, until vegetables are tender and lentils (if used) are nearly cooked.

Add the noodles. Break lasagna noodles into bite-size pieces and stir into the pot. Simmer another 8–12 minutes, stirring occasionally so they don’t stick. Cook until al dente. Add more broth as needed to reach your desired soupiness.

Finish with greens and adjust seasoning. Stir in a few big handfuls of spinach or chopped kale. Cook 1–2 minutes until wilted. Taste and season with salt and pepper. For brightness, add a squeeze of lemon.

Make the “lasagna” dollop. In a small bowl, combine 3/4 cup part-skim ricotta (or blended cottage cheese) with 2–3 tablespoons grated Parmesan and a pinch of black pepper. Stir until creamy.

Serve. Ladle soup into bowls and top each with a spoonful of the ricotta mixture. Add a sprinkle of mozzarella if you want extra stretch and a few torn basil leaves for freshness.