Heat the olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant.

Add the chopped carrots and sliced zucchini. Sauté for another 5 minutes until softened.

Stir in the canned crushed tomatoes and pour in the low-sodium vegetable broth.

Sprinkle in the dried Italian herbs, salt, and pepper. Fold in the broken lasagna noodles.

Reduce the heat and let the mixture simmer on low for about 20 minutes.

Serve hot, topping with nutritional yeast for a cheesy finish.