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Heat a touch of olive oil in a large pot.
Add in the ground beef and let it get a nice sear, seasoning with a pinch of salt and pepper. Break up the beef with a wooden spoon.
Remove the beef from the pan and then sauté the mirepoix (onion, carrots, celery) with a pinch of salt and pepper, along with all the dried herbs and Calabrian chilies.
Once the vegetables are soft, add in as much garlic as you like and give it a stir.
Clear a center in the pan and add in the tomato paste. Let it caramelize a bit before stirring it with the rest of the ingredients.
Deglaze the pan with some red wine, then pour in the beef broth and add in your favorite marinara sauce.
Add the cooked beef back in and stir until everything is nicely combined.
Add in a Parmesan rind, a sprig of thyme, and a bay leaf. Bring to a boil, then let it simmer.
In a small bowl, mix together the ricotta, mozzarella, Parmesan, fresh parsley, nutmeg, a little salt and pepper, and lemon zest. Set aside.
Remove the bay leaf, thyme, and Parmesan rind from the soup.
Add the uncooked lasagna noodles to the soup and simmer partially covered until the noodles are tender.
Once the noodles are cooked, finish the soup with a splash of cream and a dollop of the ricotta mixture.
Taste and adjust seasonings as needed. Stir in some freshly torn basil and serve.