Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.

Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced red bell pepper to the pot. Sauté for about 5 minutes until softened.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Add 1 pound of ground meat and 1 pound of spicy Italian sausage. Season with salt and pepper, and cook for about 10 minutes until browned.

Stir in 2 tablespoons of tomato paste, 1 teaspoon each of dried basil, oregano, thyme, and red pepper flakes. Sauté for 5 minutes.

Pour in 1 cup of dry white wine and scrape the bottom to deglaze. Let it simmer for 2 minutes.

Add a can of crushed tomatoes and 4 cups of low sodium chicken broth, stirring to combine.

Season with additional salt and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 10-20 minutes.

Stir in 1 cup of coconut milk and let heat for about 5 minutes.

In a separate pot, boil lasagna noodles for about 8-10 minutes until al dente, then drain.

Fold the cooked noodles into the soup, mixing gently. Serve warm topped with provolone and parmesan cheese.