Wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Cut lasagna noodles into 1-inch-thick strips; separate strips into individual pieces.

Heat a drizzle of oil in a large pot over medium-high heat. Add beef* and onion; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 6-8 minutes (8-10 minutes for 8 servings).

Add zucchini, garlic powder, and Italian Seasoning. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.

Add tomato paste and 1 tsp sugar (2 tsp for 8 servings) to pot with beef mixture. Cook, stirring, until everything is evenly coated, 30-60 seconds.

Add crushed tomatoes, stock concentrates, and 4 cups water (7½ cups for 8). Bring to a boil.

Add lasagna noodles and stir to combine. Cook, stirring frequently, until noodles are tender, 3-4 minutes.

Taste and season with salt and pepper.

While soup cooks, in a medium bowl, combine ricotta, mozzarella, and 2 tsp olive oil (4 tsp for 8 servings). Season with salt and pepper.

Serve soup family style, or divide between bowls. Dollop with ricotta topping.