Heat olive oil in a large pot over medium heat.
Add chopped onions and cook until translucent, about 5 minutes.
Stir in minced garlic and cook for an additional minute.
Add ground meat and cook until browned, breaking it apart as it cooks.
Stir in Italian seasoning and mix well to combine.
Pour in the crushed tomatoes and broth, stirring to combine.
Bring to a boil, then reduce heat and let simmer for 10 minutes.
Add broken lasagna noodles and cook until tender, about 8-10 minutes.
Stir in ricotta cheese and let it warm through for about 2 minutes.
Serve hot, garnished with mozzarella and fresh basil.
