In a large pot, boil water and cook the lasagna noodles according to package instructions until al dente. Drain, rinse under cold water, and set aside.

In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute.

Toss in the diced zucchini and bell pepper. Cook until they’re tender, about 5-6 minutes.

Pour in the crushed tomatoes and vegetable broth. Add dried basil, oregano, salt, and pepper. Stir well and bring to a boil.

Stir in the broken lasagna noodles. Reduce the heat and let it simmer for about 20 minutes.

When ready to serve, ladle the soup into bowls. Top with dollops of ricotta cheese, sprinkle mozzarella, and add fresh basil for garnish.