In a large pot, cook the ground beef with the chopped onion and minced garlic over medium heat until the meat is browned. Drain the excess fat.

Add the crushed tomatoes, beef broth, and Italian seasoning. Stir and bring the mixture to a simmer.

Add the broken lasagna noodles to the pot. Cook until the noodles are tender, about 10–12 minutes.

Reduce the heat. Stir in the ricotta cheese and half of the mozzarella until melted and creamy.

Serve hot. Sprinkle the remaining mozzarella on top of each bowl before serving.