In a large stock or soup pot heat the oil until it shimmers then saute the onion and carrots until it begin to soften. Add in the garlic and cook through for another 30-60 seconds.
Add the ground chicken, making sure it's broken into very small pieces and then allow to brown completely on one side before adding the crushed tomatoes, tomato paste, stock, and spices. Set heat to low and allow to simmer for 10-15 minutes.
Add the lasagna noodle pieces and continue to heat through until they begin to soften completely, about 5-7 minutes.
Turn the heat off and stir in the ricotta, season to taste, and serve hot.
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