Lasagna Soup with Garlic Knots

Name: Lasagna Soup with Garlic Knots
Ingredients: 1 teaspoon extra virgin; olive oil; 1 pound ground beef; 8 ounces ground Italian sausage; 5 garlic cloves, chopped; 1 small white onion, chopped; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 teaspoon dried marjoram; 2 (14.5-ounce) cans Italian-style diced tomatoes; 3 tablespoons tomato paste; 1 quart beef broth; 8 lasagna noodles, broken into small pieces; 8 ounces ricotta cheese; 4 ounces Parmesan cheese, grated, plus more for serving; 4 ounces mozzarella cheese, shredded; Salt and ground black pepper to taste; Chopped fresh parsley, for garnish; 2 teaspoons instant yeast; ½ teaspoon sugar; 1 cup warm water (105–110°F); 2½ cups all-purpose flour; 1 teaspoon iodized salt; 8 tablespoons (1 stick) unsalted butter, melted; 4–6 garlic cloves, minced; 1 bunch parsley, roughly chopped; Grated Parmesan cheese, for sprinkling