Add olive oil to a large dutch oven or pot on medium high heat.
Add the ground beef and onion to the dutch oven and season with 1 teaspoon of House Seasoning Blend.
Cook the beef and onions until beef is no longer pink.
While the beef is browning, break the lasagna noodles into 1 inch pieces.
When beef is no longer pink, drain the excess fat from the pot.
Add the garlic, Italian Seasoning Blend, bay leaf, marinara sauce, tomato paste, chicken stock, lasagna noodles and remaining teaspoon of House Seasoning Blend.
Stir to combine.
Cover pot, bring to a boil and reduce heat to simmer.
Simmer for 20 minutes or until noodles are tender.
Remove from heat and stir in cream and cheeses.