Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef mince and cook, breaking it apart with a wooden spoon, until browned and internal temperature reaches 75°C, approximately 8-10 minutes. Drain excess fat if necessary.

Add the diced onion, carrot, and celery to the pot. Sauté for 5-6 minutes until vegetables are softened and onion is translucent.

Stir in the garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.

Add the tomato paste and stir to coat the meat and vegetables. Cook for 2 minutes to caramelise slightly.

Pour in the crushed tomatoes and beef stock. Stir well and bring to a boil.

Add the broken lasagna pieces to the soup. Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.

Season with salt and black pepper to taste. Remove from heat.

In a small bowl, mix the ricotta cheese with half of the grated parmesan until smooth.

Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, remaining parmesan, and fresh basil leaves. Serve immediately.