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Prep the veggies. Wash and finely dice the green leek leaves, roughly chop the spinach, and peel and dice the carrot.
Place a large frypan over medium-high heat, add the garlic infused oil and fry the beef and pork until just browned. Next, add the chopped carrot and leek and cook for 2 minutes, until they start to soften. Add the thyme, chilli/red pepper flakes, and oregano, then season with a few grinds of salt and pepper. Cook for a further minute.
Drain any excess fat from the frypan, then transfer the beef and pork mixture into a large saucepan. Add the canned tomatoes, tomato paste, Worchestershire sauce, sugar, and stock/broth. Stir well and bring to a rolling boil over medium-high heat.
Reduce the heat to medium-low and stir through the pasta and spinach. Cook until the pasta is tender, stirring every couple of minutes (ours took about 8 minutes).
While the pasta cooks, mix the mozzarella and ricotta cheese in a small bowl.
When the pasta is cooked, remove the soup from the heat and stir through the fresh basil, reserving a few leaves for serving. Ladle the soup into bowls and add a dollop of the cheese mixture. Garnish with a few basil leaves and season with black pepper. Serve the low FODMAP lasagna soup hot.