In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Add onion, carrot, and bay leaves, stirring for 5-8 minutes until softened.

Stir in garlic, tomato paste, and oregano. Cook for an additional 2 minutes while stirring.

Add beef mince and cook at high heat, stirring until browned completely, about 5-7 minutes.

Pour in tomato passata and beef stock, then add double cream and parmesan rind. Bring to a simmer.

Add broken lasagne sheets and reduce heat, cooking until al dente, about 10-12 minutes.

Mix ricotta with grated parmesan and garlic in a small bowl.

Stir in chopped spinach shortly before serving, letting it wilt for 2-3 minutes.

Serve the soup in bowls topped with the ricotta mixture.