In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Stir in the crushed tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the noodles are tender.

Once the noodles are cooked, remove the pot from heat and stir in the ricotta cheese until well combined. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.

Cover the pot again and let it sit for about 5 minutes, allowing the cheese to melt.

Serve hot, garnished with fresh basil leaves if desired.