In large pot, heat 1 Tablespoon oil over medium heat. Add venison and break apart into crumbles. Cook, stirring occasionally, until brown. Remove venison and set aside
Add remaining oil and onion. Cook, stirring occasionally, for about 4 minutes, until slightly soft. Add garlic and cook for 1 minute. Add broth, all tomatoes, and all seasonings. Bring to boil, reduce heat to medium-low, and simmer for 20 minutes.
In large pot of boiling, salted water, add lasagna noodles. Cook for 12-15 minutes, or until soft. Reserve 1/2 cup of pasta water.
Add noodles and reserved pasta water to soup, and stir to combine
Add ricotta, parmesan and mozzarella in a small bowl, and combine well
Portion soup into bowls, and top each bowl with a dollop of cheese mixture. Garnish with parsley