Bring a large pot of cold water to a boil. Season with salt and bring back to a boil. Cook the lasagna noodles as directed on the box, but a few minutes less. You want the noodles to be semi-undercooked because they'll continue to cook in the soup later on. Drain and toss with olive oil. Cut into strips and set aside.

Heat a large, heavy duty, pan over medium-high heat. Add the sausage and breakdown with a wooden spoon. Cook for about 5 to 7 minutes or until browned and crispy. Transfer to a bowl or plate and set aside. Drizzle in the olive oil and add the onions and garlic. Sauté for a few minutes, until tender and translucent. Add the carrots and celery and cook for another 5 minutes. Season with 1 teaspoon salt, 1 teaspoon black pepper, and bay leaves. Stir in the tomato paste, crushed tomatoes, chicken stock, and water. Cover and bring to a simmer. Uncover and allow to cook for 10 minutes to slightly reduce and thicken.  Season with remaining salt and black pepper.

Add the cooked lasagna noodles, parmesan cheese, heavy cream (if using), and basil. Stir and cook for 1 to 2 minutes so that everything combines well. Serve hot with a dollop of ricotta cheese, a sprinkling of parmesan and chopped basil and parsley for garnish. Leftovers can be stored in the fridge and rewarmed. Enjoy!