6uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
8ounces(1 cup) BelGioioso ricotta cheese
1/2cupgrated Parmesan cheese
In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or basil if desired. To eat, stir in cheese mixtures and enjoy!