Method

1. Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the olive oil and then add the ground beef and Italian sausage. Brown the meat, breaking it up as it cooks.
2. Once the meat has browned, add the diced onion and minced garlic. Cook for a few more minutes until the onion begins to become translucent.
3. Next, add the Italian seasoning, salt, red pepper flakes, and tomato paste. Stir until well combined.
4. Add the crushed tomatoes, fire roasted tomatoes, chicken broth, and dried bay leaf and stir. Bring the soup to a boil and then cover and reduce the heat to medium-low and let simmer for 20-25 minutes.
5. Cook the Noodles: While the soup is simmering, cook the lasagna noodles. Break the noodles in half before adding them to a large pot of boiling water that has been seasoned with salt. Stir them occasionally to prevent sticking. Once the noodles are al dente, drain them and let the cool a bit. Use a sharp knife to cut the lasagna noodle halves in half again. Set aside.
6. Make the Cheese Topping: Add the ricotta, mozzarella, and parmesan cheeses, lemon juice, chopped basil, chopped parsley, and a generous pinch of salt and pepper to a mixing bowl. Mix everything until well combined.
7. Once the soup has finished simmering, add the sliced zucchini and simmer for a minute or so more until it is tender. The zucchini should be tender but still bright green.
8. Lastly, stir in the cooked lasagna noodles and fresh basil. Ladle the soup into bowls and then top with generous spoonfuls of the cheese mixture and additional fresh basil.