Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Add diced onion and sauté for about 4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Sprinkle in salt, black pepper, Italian seasoning, and crushed red pepper flakes. Mix in tomato paste and cook for 2 minutes.

Pour in crushed tomatoes and chicken broth. Bring to a simmer and let flavors meld for about 5 minutes.

Add broken lasagna noodles. Stir well and let simmer for 12-15 minutes until noodles are tender, stirring occasionally.

Reduce heat and stir in ricotta, shredded mozzarella, and grated Parmesan cheese. Add fresh spinach or kale and cook until wilted, about 2-3 minutes.

Taste and adjust seasonings as needed. Serve hot, garnished with extra cheese and fresh herbs.