Start by preparing the cheese mixture. Combine the ricotta, parmesan, and mozzarella cheeses in a small bowl, along with a pinch of salt and pepper. Set aside.
Heat olive oil in a large pot over medium heat. Add the ground meat and sausage, and cook until browned.
Add diced onion, minced garlic, basil, Italian seasoning, and crushed red pepper flakes to the pot. Cook for a few minutes until the onions soften.
Stir in tomato paste, crushed tomatoes, and chicken broth. Add broken lasagna sheets, ensuring they’re fully submerged in the liquid.
Bring the soup to a gentle boil, then cover and reduce heat to low. Let it simmer for 20 minutes, until the lasagna noodles are cooked through.
Once done, top each serving with a dollop of the cheese mixture. Serve hot and enjoy! Store any leftovers in the fridge for up to a week.