Cook the lasagna noodles until al dente (still firm when bitten) and set aside.
In a large stock pot over medium heat, saute the onion, garlic, and ground beef until meat is cooked through.
Stir in the spices and sea salt.
Stir in the broth and spaghetti sauce until combined.
Bring to a slow boil, reduce heat, cover and simmer for 15 minutes to let flavors blend.
Meanwhile, mix together the three cheeses in a bowl and set aside with the cooked noodles.
To serve, place some noodles in a bowl, top with the hot soup, then dollop preferred amount of cheese mixture on top, mixing to melt.