In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground meat, using a wooden spoon to break it up as it cooks. Sauté for about 5-7 minutes, or until fully browned, making sure to drain any excess fat before moving to the next step.

Reduce the heat to medium and add the diced onion to the skillet. Sauté for 3-5 minutes until the onion is softened and translucent. Then, stir in 3-4 cloves of minced garlic and 2 tablespoons of tomato paste, cooking for an additional 1-2 minutes until fragrant and well combined with the onions.

Pour in 1 (14.5 ounces) can of diced tomatoes (undrained) and 2 cups of broth into the skillet. Stir everything together, bringing the mixture to a gentle simmer. Season generously with salt and black pepper.

Carefully add the broken oven-ready lasagna noodles to the simmering sauce, ensuring they are mostly submerged. Gently stir to prevent sticking and maintain an even distribution. Simmer for 10-12 minutes, or until the noodles reach al dente.

Reduce the heat to low and stir in half of the shredded mozzarella and parmesan cheeses. Dollop ½ cup of ricotta cheese over the top, then sprinkle the remaining mozzarella and parmesan over everything and cover the skillet. Cook for another 5-7 minutes, or until the cheeses are melted and bubbly.

Once removed from the heat, garnish with fresh chopped basil and allow it to rest for a few minutes before serving.