Brown the ground beef in a large Dutch oven over medium-high heat until no pink remains.
Add the diced onion to the pot and sauté for 5 minutes until translucent and soft.
Stir in the minced garlic and Italian seasoning, cooking for 60 seconds until fragrant.
Pour the crushed tomatoes and beef broth into the pot and stir to combine.
Bring the liquid to a gentle boil.
Add the broken lasagna noodles and reduce heat to a simmer.
Cook for 12-15 minutes or until the noodles are tender, stirring occasionally to prevent sticking.
Stir in the heavy cream.
Serve warm topped with a dollop of ricotta cheese.