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Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
Preheat the oven to 375℉. Toss the tomatoes with olive oil, then spread them out over two rimmed baking sheets and sprinkle with sea salt. Roast the tomatoes for 45 minutes, or until the skins have started to burst.
Meanwhile, in a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-10 minutes, until the mixture is fragrant and the onion is starting to brown. Add the tomatoes and wine and simmer for 5 minutes more.
Add the broth, tomato paste, and salt and stir to combine. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the Italian seasoning and pepper, then add the lasagna noodles.
In a small bowl, mix together the ricotta and mozzarella until fully combined, then drop the ricotta mixture into the soup by the heaping tablespoon and remove the soup from the heat. Top with parmesan and garnish with parsley. Serve and enjoy!