Melt butter and heat olive oil in a large soup pot or Dutch oven.
When hot saute onion for 1-2 minutes to let them sweat then add ground meat and garlic. Cook until meat has browned.
Add vodka and reduce by half (3-4 minutes).
Add tomato paste, crushed tomatoes, salt, pepper, and 4 cups of broth. Bring to a boil then simmer covered for 20-25 minutes.
While the soup is simmering, cook lasagna noodles as directed on package.
Adjust seasoning as necessary then add heavy cream and basil. If soup feels too thick slowly add in more broth until desired consistency is reached.
Stir in the cooked lasagna noodles.
Serve with ricotta cheese, grated parmesan and chopped parsley.