Heat the olive oil and butter in a large pan over medium heat. Add the next six ingredients and cook until the vegetables are softened and have released their moisture, about 10-15 minutes.

Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes and vegetable stock. Bring to a simmer.

Add the broken lasagna noodles in batches, tucking into the sauce before adding more. The pasta should be covered by the sauce. Bring to a simmer, reduce the heat to medium low and cover the pan. Cook for ten minutes, uncovering occasionally to stir the pasta so it doesn't stick to the bottom, or until the lasagna noodles are cooked.

While the pasta and sauce cooks, combine the ricotta, 1/4 cup mozzarella, and 1 tablespoon Parmesan cheese in a medium bowl.

Once the lasagna noodles are cooked through, check the sauce for seasoning. If needed, add salt (up to an extra teaspoon). Scoop the cheese and drop it into the pasta and sauce, about two tablespoons for each scoop.

Push the cheese scoops into the sauce, leaving a bit exposed on top. Top the lasagna with another 1/4 cup of shredded mozzarella cheese and 1 tablespoon Parmesan cheese. Cover the pot for a minute or so to melt the cheese. Garnish with additional chopped basil and serve.