Step 1

Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning.

Step 2

Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.

Step 3

Add tomato sauce and chicken broth. Mix well and bring the meat sauce to a simmer. Stir in parsley and season with Italian seasoning, salt and pepper. Cover the lid and let it simmer over low heat for 10 minutes, stirring occasionally.

Step 4

Add broken lasagna noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot.

Step 5

Combine ricotta, mozzarella, and Parmesan in a medium mixing bowl and stir well to combine.

Step 6

Serve immediately with a dollop of the cheese mixture on top.