Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Add the ground beef and sauté until browned. Stir in minced garlic, red pepper flakes, kosher salt, oregano, and tomato paste.

Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil before adding the broken lasagna noodles and remaining teaspoon of kosher salt. Reduce heat and let it simmer until noodles are tender, about 10 minutes.

Stir in the heavy cream if using. Add more chicken broth for a thinner consistency. For an even cheesier experience, stir in some shredded mozzarella or parmesan directly into the pot.

Spoon generous portions into bowls. Top with dollops of ricotta cheese, more mozzarella and parmesan, and freshly chopped basil.