In a medium-sized Dutch oven, heat the olive oil over medium heat. Add minced garlic and chopped onions, and sauté until translucent (about 1-2 minutes).

Stir in the chopped red bell peppers and fire-roasted tomatoes. Sauté briefly until the colors brighten (about 2-3 minutes).

Toss in the plant-based beef-less ground crumbles, cooking until browned (4-5 minutes).

Sprinkle in sea salt, black pepper, garlic powder, dried parsley, and Italian seasoning. Stir until well combined.

Pour in the vegetable stock and marinara sauce, stirring gently. Let simmer for about 5 minutes.

Break the lasagna sheets into medium pieces and stir them into the soup. Allow to simmer for 15-20 minutes or until noodles are tender.

Stir in grated parmesan cheese until melted. Spoon the soup into oven-safe bowls, topping each with mozzarella. Broil for 2-3 minutes until bubbly and golden.

Top each bowl with 1-2 tablespoons of ricotta cheese before serving. Serve immediately, preferably with crusty bread.