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In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.
In a large soup pot or dutch oven, heat olive oil over medium heat. Add in your onion, a pinch of salt, and cook for 4 minutes.
Throw in garlic and cook until fragrant, about 30 seconds.
Add in the sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, and red pepper. Cook until no longer pink.
Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and Arrabbiata. Bring to a boil.
Pour in the lasagna pieces, reduce heat, and simmer for about 10 minutes, stirring occasionally. Once the noodles are done, add in the heavy cream. Stir, serve, and top with a dollop of the ricotta mixture. Enjoy!