Bring a large pot of salted water to a boil. Once boiling, add the broken lasagna noodles and cook until al dente according to the package directions. Drain and set aside.

In a large skillet over medium heat, add 1 tablespoon of olive oil, the spinach, crushed red pepper, and salt. Cook until the spinach has wilted. Remove from the pan, drain any excess liquid, and set aside.

Using the same skillet, add the ground beef, red bell pepper (or pepper of your choice), garlic powder, and Italian seasoning. Cook until the beef is browned and fully cooked through.

Drain any excess fat and return the beef mixture to the skillet.

Add the pasta sauce, broth, and fresh basil. Stir to combine and bring the mixture to a gentle simmer.

Once simmering, stir in 1 ¼ cups of mozzarella cheese and 1 cup of freshly grated Parmesan cheese. Add the cooked lasagna noodles and stir until the cheese is melted and everything is evenly combined.

Lightly coat a 13 x 18-inch sheet pan with olive oil. Pour the lasagna mixture onto the prepared sheet pan and spread it into an even layer.

In a small bowl, combine the ricotta cheese, drained spinach, and additional fresh basil. Stir until well mixed.

Spoon the ricotta mixture in large dollops across the top of the lasagna. Then sprinkle with the remaining mozzarella and freshly grated Parmesan cheese.

Bake for about 30 minutes, or until the cheese is golden brown, bubbly, and the edges are lightly crisped.

Let the lasagna cool for 10 minutes before slicing and serving. This helps the lasagna set up properly and makes serving much easier.