One-pot lasagne soup

Wash the celery, peel the carrots and finely chop both. Heat the frying olive in a deep cast iron pan or large pan and sauté the vegetables for 3-5 minutes over a medium to high heat. Add the lentil bolognese and vegetable stock and stir to combine. Break the lasagne sheets into pieces and add directly to the soup. Simmer for approx. 15 minutes with the lid on until the lasagne sheets are al dente. Stir from time to time. Finally, add the sprinkled cheese, close the lid and simmer for another 2 minutes. Serve in deep plates and garnish with basil leaves.