Start by sauteeing the Yellow Onion (1) in Olive Oil (2 tablespoon) in a large pot over medium high heat for about 3 minutes, stir in the Mushroom (8 ounce) and sautee for about 5 minutes
Stir in the Zucchini (1 pound), Canned Crushed Tomatoes (28 ounce), Canned Diced Tomatoes (28 ounce), Italian Seasoning (1 teaspoon), and Granulated Sugar (2 tablespoon).
Add the Vegetable Broth (48 fluid ounce) and stir well, taste for seasoning and add Salt and Pepper (to taste) to taste.
Turn the heat to high, cover pot & bring soup to a boil - add in the broken Lasagna Noodles (8 ounce) and boil for 10 minutes or until noodles are done per package instructions.
Once noodles are done, turn off heat and stir in the Fresh Baby Spinach (8 ounce).
Ladle soup into bowls, add a handful of Mozzarella Cheese (16 ounce), a generous scoop of Ricotta Cheese (16 ounce) and a sprinkle of Parmesan Cheese (to taste) and Fresh Basil (to taste).