Heat the oil in a large pot or Dutch oven over medium heat. Once hot, add the ground beef and sausage, and crumble. Cook until browned, about 5 minutes.
Add the onion and garlic, and cook until softened and fragrant, about 2 minutes.
Stir in the tomato paste, and mix well. Add the whole tomatoes, and crush with the back of the spoon.
Pour in the chicken stock and stir, then add 2 tablespoons oregano, 1 tablespoon thyme, and the pesto. Bring to a boil.
Once boiling, add the lasagna noodles. Cook until al dente, about 8 to 10 minutes, or according to package directions.
In the meantime, put the ricotta in a bowl, and beat using a mixer until light and fluffy. The ricotta should be smooth and whipped. Add the remaining herbs and a pinch of salt to taste, then stir to combine.
Once the pasta is soft, season the soup to taste with salt and pepper. To serve, dollop the ricotta onto each bowl of soup.