Get out a large pot or dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add the White Mushroom (4 ounce), Onion (1), and Garlic (3 clove) and let them get soft and fragrant for about 2-3 minutes.
Add the Ground Sweet Italian Sausage (1 pound) and break it up as it browns completely. While it browns, season everything with Salt (1 pinch), Crushed Red Pepper Flakes (1 pinch), Dried Thyme (1/2 teaspoon) and Dried Basil (1/2 teaspoon).
Once the sausage cooks, pour in the White Wine (1/3 cup) and let it cook off for another 4-5 minutes.
Then pour in the Marinara Sauce (1 jar), Crushed Tomatoes (1 can), and Chicken Stock (2 cup). Bring the soup to a gentle boil, then reduce it to a simmer. Let it cook for 30 minutes.
When the 30 minutes is up, add in the Lasagna Noodles (10) to cook until tender for about 10-12 minutes.
While it cooks, put together the cheese mixture. Stir Mozzarella Cheese (8 ounce), Parmesan Cheese (1/2 cup), and Ricotta Cheese (1/2 cup) together well, then squeeze it together with clean hands into a fairly solid mixture.
When the soup is done, ladle it into big bowls and add a big dollop of the cheese mixture on top to melt right in. Serve immediately and enjoy!