Step 1

Warm a deep large skillet over medium heat with 1 tbsp olive oil. Once warm, add the chicken breaking it into small pieces with a wooden spoon and cook until about ½ way done, 5 minutes.

Step 2

Add the diced onion and sauté it with the chicken for 5 minutes until softened and the chicken is just about cooked through.

Step 3

Add in the 4 cloves of garlic and spices (1 tsp kosher salt, 1/2 tsp pepper, 1 tsp dried oregano, 1/2 tsp dried parsley, 1/2 tsp dried basil) and cook for 1-2 minutes until very fragrant.

Step 4

Stir in the 2 tbsp tomato paste until evenly distributed with the chicken/onion/garlic.

Step 5

Stir in the 28oz tomato puree, 2 cups broth, and 1 tbsp brown sugar until evenly combined with everything. Bring to a gentle simmer.

Step 6

Carefully mix the 8oz raw broken lasagna noodles into the sauce until fully submerged.

Step 7

Keep at a simmer, cover the dish and cook, stirring often, for about 20-30 minutes until the noodles are al dente. Add more chicken broth if needed.

Step 8

Top with dollops of ricotta cheese and mozzarella cheese and broil until melted and golden. Serve warm with fresh basil.