In a medium Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 finely chopped onion and sauté for about 1-2 minutes until they become translucent. Next, stir in 3 minced garlic cloves and continue cooking for another minute.

Incorporate 1 chopped red bell pepper into the pot and cook for 2-3 minutes, until the pepper brightens in color. Follow this by adding a 14-ounce can of fire-roasted tomatoes, stirring everything together.

Now add 1 cup of plant-based beef-less ground crumbles to the pot. Cook for 4-5 minutes until browned and heated through.

Sprinkle in 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, 1 teaspoon of Italian seasoning, and 1 tablespoon of dried parsley. Mix well.

Pour in 4 cups of vegetable stock and 1 cup of marinara sauce, stirring to combine. Allow to come to a gentle simmer for about 5 minutes.

Break 6 lasagna sheets into medium pieces and stir them into the soup. Let everything cook uncovered for about 15-20 minutes until the noodles are tender.

Stir in 0.5 cup of grated Parmesan cheese until melted and smooth. Ladle into oven-safe bowls and top each with shredded mozzarella cheese.

Broil in the oven for 2-3 minutes until the cheese is bubbly and golden brown.

Remove from the oven and dollop a spoonful of ricotta cheese on top of each serving before serving.