Heat the oil over medium-high heat in a large Dutch Oven or soup pot. Once the oil is hot, add the onion and crumble in the ground beef, stir occasionally. Cook for 7-10 minutes or until the meat is browned. Season with some salt & pepper. Mix in the garlic.
Add the chicken broth, diced & crushed tomatoes, puree, wine and herbs. Bring to a boil. Add the lasagna noodles. Reduce heat to a simmer and place the lid on. Continue to cook for about 20 minutes or until the noodles are cooked to your liking.
While the soup is cooking combine the ricotta and parmesan. Slice the mozzarella.
Spoon portions of soup into oven safe bowls. Top with a dollop of the ricotta mixture and mozzarella. Broil for 3 minutes or until browned to your liking. Serve hot, topped with parsley and basil.
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