Step 1

Heat the olive oil over medium heat. Add the chopped mushrooms. Saute until the mushrooms brown and start to caramelize about 5 minutes. Stirring occasionally.

Step 2

Add the onions and dried herbs. Cook about 3-5 minutes or until the onion begins starts to soften.

Step 3

Add the marinara and broth. Bring to a boil then reduce to medium heat. Add the broken lasagne. Cook 12-14 minutes on medium heat or until the lasagna is al dente.

Step 4

Stir room temperature ricotta with the parmesan and fresh herbs until well combined.

Step 5

Ladle the soup into bowls. Top each with 1/4 cup ricotta mixture.