Lasagna Soup

1. In medium bowl, stir ricotta cheese, grated Parmesan cheese and basil; cover and refrigerate. Makes about 1 cup ricotta mixture.
2. In large Dutch oven, cook beef and onion over medium-high heat 5 minutes or until beef is browned and onion is tender, breaking up beef with side of spoon. Add garlic and tomato paste; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes with their juice, pasta sauce, bay leaves, broth, seasoning, salt and pepper; heat to a simmer. Simmer 10 minutes, stirring occasionally. Add lasagna; cook 10 minutes or until lasagna is al dente, stirring occasionally. Remove and discard bay leaves.
3. Place oven rack 10 inches from broiler; preheat broiler to high. Sprinkle soup with mozzarella cheese; place Dutch oven on oven rack and broil 2 minutes or until cheese is melted and golden brown. Makes about 10 cups soup.
4. Serve soup dolloped with ricotta mixture garnished with shredded Parmesan cheese and/or basil, if desired.

Approximate nutritional values per serving (1 cup soup, 1 2/3 tablespoons ricotta mixture): 347 Calories, 15g Fat, 7g Saturated Fat, 55mg Cholesterol, 1347mg Sodium, 29g Carbohydrates, 4g Fiber, 6g Sugars, 2g Added Sugars, 22g Protein