0 In a Large Mixing Bowl mix, ricotta cheese, mozzarella, 1/2Cup grated parmesan, 1/2tbsp all purpose seasoning, red pepper flakes, fresh parsley, basil paste. Mix the ingredients well. Use an ice cream scooper portion out the mixture onto a sheet pan. Set in freezer.
1 To a large pot on medium heat, drizzle in cooking oil. Once hot add in, diced onions and minced garlic. Sauté for 2-3 minutes. Once aromatic add in ground beef and Italian sausage. Use spoon to crush and break apart meat. Once fully browned, strain and season with nature seasoning and all in tomato paste. Mix well.
2 Add in beef broth, spaghetti sauce and diced tomatoes, mix and incorporate. Once mixed, add in heavy cream to bring flavors together. Season with oregano and a pinch of red pepper flakes, which is optional.
3 Break apart lasagna sheets into small pieces and add into soup. Cover pot and let cook for 10 minutes on medium heat, stirring every couple minutes. Uncover, add in remaining parmesan and mozzarella cheese, mix into soup. Cover again for an additional 5 minutes allowing cheese to melt.
4 Serve in your desired soup bowl, top with ricotta cheese ball, garnish with parsley and ENJOY!!!
