Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring until translucent and fragrant, about 1-2 minutes.

Stir in the chopped red bell pepper and fire-roasted tomatoes, sautéing for 2-3 minutes.

Add plant-based beef-less crumbles into the pot, cooking until browned, about 4-5 minutes.

Season the mixture with sea salt, black pepper, and Italian seasoning, stirring to combine.

Pour in the vegetable stock and marinara, stirring to combine. Bring to a simmer and cook for 5 minutes.

Break the lasagna sheets into pieces and add them to the soup. Cook for 15-20 minutes until the noodles are tender.

Stir in the grated Parmesan cheese until melted into the soup.

Top each bowl with ricotta cheese before serving and broil for 2-3 minutes until bubbly and golden.