Heat olive oil in a large Dutch oven over medium heat.
Add sausage, ground beef, and onions, stir and cook until meat is no longer pink and onions are translucent.
Drain grease and return back to pot.
Sprinkle oregano, basil, salt, pepper, fennel seeds, Cajun seasoning, red pepper flakes, and garlic over meat.
Stir and cook for an additional 3 minutes.
Add tomato paste and water, stir until combined.
Pour chicken broth, crushed tomatoes, diced tomatoes, and heavy cream into pot, stir.
Bring to a slight boil, reduce heat, cover, and cook for 20 minutes.
Mix ricotta cheese, parmesan cheese, and mozzarella cheese together in a separate mixing bowl, set aside.
Cook lasagna noodles according to package directions. Drain, rinse.
Break noodles into bite sized pieces and add to individual bowls.
Spoon soup over noodles.
Top with cheese mixture and enjoy.
Serve with a side salad and garlic bread.