1. Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until soft. Add garlic and cook for 30 seconds.

2. Add ground beef. Season with salt, pepper, Italian seasoning, and red pepper flakes. Brown the meat until fully cooked, about 5–7 minutes. Drain excess grease if needed.

3. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and beef broth. Bring to a boil.

4. Add broken lasagna noodles. Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.

5. Remove from heat and stir in ricotta, mozzarella, and Parmesan cheese until creamy.

6. Taste and adjust seasoning if needed.

7. Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.