In a large pot of salted water, cook the lasagna noodles per box direction. Drain, cool with cold water then drain again.

Stack a few noodles at a time on a cutting board and slice quarter inch thick slices from one end to the other. Repeat for all noodles and set aside.

In a 5-6 quart Dutch oven or soup pot, add 1 tablespoon of the olive oil over medium high heat and once shimmering, add the beef and sausage meat and cook to brown, breaking the meat up into small pieces as you cook. Once browned, drain off the fat using a colander but saving the fat, and return two tablespoons of the fat to the pot.

Add one more tablespoon of oil along with the onions, celery, garlic and red pepper flakes and cook three minutes.

Make a hole in the center and add the remaining oil along with the tomato pasta and cook one minute.

Add the browned meat back in along with the diced tomatoes, crushed tomatoes, four tablespoons of basil, one teaspoon of mint, one teaspoon of oregano, all but two tablespoons of the parsley, one teaspoon of the salt and all of the black pepper and stir.

Add the beef broth and chicken broth and bring heat up until it starts to boil, then reduce to a simmer and cook 20 minutes.

While the soup is cooking, in a medium bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, remaining two tablespoons of parsley, white pepper and the remaining half teaspoon of salt. Set aside.

After the soup simmers the 20 minutes, add the remaining 2 tablespoons of basil, remaining half teaspoon of mint and remaining teaspoon of oregano and stir.

To serve, place noodles in each serving bowl, top with ladles of the soup and garnish with a big dollop of the cheese mixture.