Add oil to a large pot over medium-high heat.

Once hot, add onion and cook for 5-7 minutes, or until translucent. Add garlic and cook for 1 more minute.

Add ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.

Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.

Once simmering, add lasagna noodles and cook for 8-9 minutes, or until the pasta is al dente.

Reduce heat to low. Add in heavy cream and cheeses, stirring until the cheeses are fully melted.

Garnish with parsley and ricotta cheese, as desired. Serve.