Fill a large pot with lightly salted water and bring to a boil. Stir in lasagna noodles and cook until flexible, 4-5 minutes. Transfer noodles into cold water to cool and drain well.

Preheat oven to 475°F (245°C). Line a baking sheet with parchment and grease with 1 tablespoon olive oil.

Cut noodles lengthwise and arrange in overlapping rows on greased parchment. Brush with melted butter and bake until golden, blistered, and crispy on edges. Let cool; cut into bite-sized pieces.

Heat 2 tablespoons olive oil in a soup pot over high heat. Add ground beef and sausage, cooking until liquid evaporates and meat browns, about 7 minutes.

Add onions, garlic, tomato paste, red pepper flakes, oregano, black pepper, and kosher salt. Cook until onions turn translucent, 3-4 minutes.

Stir in chicken broth, marinara sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.

Mix ricotta, mozzarella, and Parmesan cheeses together in a bowl. Set aside.

Increase heat to medium high, stir in noodle pieces, and cook until tender, about 10 minutes. Reduce heat to low and stir in chopped parsley.