Preheat your oven to 400°F. In a bowl, combine the ground beef, panko, garlic powder, 1 teaspoon Italian seasoning, salt, pepper, and coconut milk, mixing gently with your hands until just combined—don't overwork the mixture or the meatballs will become dense. Form into small meatballs (about the size of walnuts) and place them on a parchment-lined baking sheet. Bake for 6-8 minutes until cooked through. While the meatballs bake, you can start the soup base in the next step.

Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, cooking for 2-3 minutes until they begin to soften. Add the minced garlic, bay leaf, 1.5 tablespoons Italian seasoning, and red pepper flakes, cooking for about 1 minute until fragrant. Pour in the tomato sauce and bone broth, bringing the mixture to a simmer. Let it simmer gently for 8 minutes to allow the flavors to meld—I find this time allows the herbs and aromatics to really develop.

Bring a pot of salted water to a boil and add the lasagna noodles, cooking for 4-6 minutes until they're al dente (still slightly firm). Drain the noodles and rinse them briefly with cool water to stop the cooking. Once cooled enough to handle, break the noodles into 1-inch to 2-inch pieces—this step makes them easier to eat in a soup and gives the dish its unique character.

Remove the soup from heat and discard the bay leaf. Divide the broken lasagna noodles from Step 3 and cooked meatballs from Step 1 among serving bowls. Ladle the hot soup base from Step 2 over the noodles and meatballs. Top each bowl with a spoonful of ricotta, a generous handful of shredded mozzarella, and a sprinkle of fresh oregano. I always add the cheese right before serving so it melts just slightly from the heat of the soup without becoming rubbery.