Heat the oil in a large sauce pot over medium-high heat. Once the oil is shimmering, add the garlic, onion, carrot, and celery. Cook the vegetables until softened, about 5 minutes. Add red pepper flakes and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the tomato basil sauce, vegetable broth, 2 cups water, bayleaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer for 10 minutes. Add the lasagna noodles in and cook for another 5minutes and then add the zucchini. Cook for 5 more minutes or until lasagna is al dente and lentils are tender.

Ladle the soup into bowls and garnish with basil and a dollop of ricotta (about 2 tablespoons per bowl.) Serve.