Heat 1 tablespoon olive in in a large dutch oven over medium heat. When hot, crumble ground beef into pan. Season with salt and pepper. Cook until browned and no pink remains.

Drain most of the fat from the beef. Leave a small portion of the fat and leftover meat bits in the pan. Add and heat 1 tablespoon olive oil. Saute onion until soft(around 5 minutes). Add garlic and saute for one more minute.

Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, sugar, and Italian seasoning. Add cooked beef. Season with salt and pepper to taste. Bring to a boil. Simmer on medium heat for around 20 minutes.

Cook lasagna noodles according to package directions. Reserve 1 cup of pasta water before draining. Add cooked pasta and 1 cup pasta water after the 20 minutes have passed.

Mix ricotta, mozzarella, and Parmesan cheeses in a small bowl. Dollop on top of soup. Serve with a crusty bread like Ciabatta if desired.