1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. This base step is key—my mum always said a good flavour starts with tender onions, and she was right every time.
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn; the smell should be sweet and inviting.
3. Introduce the ground beef or sausage to the pot. Break it apart with a wooden spoon and cook until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary, especially if you’re using fattier sausage.
4. Sprinkle in the oregano, basil, and red pepper flakes. Stir well so the spices coat the meat evenly. These dried herbs remind me of the garden my mum tended—simple, earthy, and full of flavour.
5. Pour in the broth and crushed tomatoes, stirring to combine everything. Bring the mixture to a gentle boil, then reduce heat to a simmer.
6. Add the broken lasagna noodles carefully into the pot. Stir them in so they’re submerged in the liquid. Let the soup simmer uncovered for about 10-12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite. This is the moment when the kitchen starts to fill with that unmistakable scent of home.
7. Season the soup with salt and freshly ground black pepper to taste. Remember, the broth and cheese add saltiness, so taste before adding more.
8. Ladle the soup into bowls. Place a dollop of ricotta on top of each serving, sprinkle with mozzarella and Parmesan, and garnish with fresh basil if you have it. The cheese melts beautifully into the hot soup, creating a luscious finish that feels indulgent yet wholesome.

One little trick I’ve learned from years of cooking in a small Devon kitchen is to keep the heat low once the noodles are in to prevent them from overcooking or sticking together. Stir gently but often, like you’re coaxing out the best from each ingredient, much like my mum did with her stews and crumbles.