In a large pot, heat a splash of olive oil over medium heat. Add the ground meat and cook until browned, breaking it apart as you go.

Toss in the chopped onion and minced garlic, sauté until the onion turns translucent and fragrant.

Pour in the chicken broth, raise the heat, and bring it all to a simmer.

Add the lasagna noodles along with the Italian seasoning. Allow the noodles to cook until tender, usually about 8-10 minutes.

Turn down the heat and stir in the heavy cream, ricotta, and a generous portion of the mozzarella and Parmesan cheese. Mix until everything is beautifully melted and combined.

Season with salt and pepper to your preference.

Serve up hot, garnished with remaining cheese and a sprinkle of fresh parsley for that perfect finishing touch.