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Heat a large non-stick skillet over medium heat. Sautee onions until translucent then add the garlic, cook one more minute. Add the beef and cook on high heat until browned. Add tomato paste and cook until deepened in color.
Transfer to a crock pot. Add ground beef mixture, crushed Roma tomatoes, petite diced tomatoes, beef broth, water, Italian seasoning, red pepper flakes and salt.
Cook on low for 6-8 hours or high for 2-3 hours. Thirty minutes before serving, add the broken lasagna pieces and turn on high. (The lasagna noodles will take 30 minutes to cook). Stir in fresh basil just before serving.
For the cheese mixture, combine shredded mozzarella cheese, ricotta cheese, Parmesan cheese, parsley flakes and salt and pepper.
Serve lasagna soup in a bowl with a scoop of the cheese mixture and garnish with more fresh basil leaves.