1 pound lean ground beef (or half Italian sausage)
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 – 1/2 teaspoon red pepper flakes
1 (24 oz.) jar Traditional Italian Sauce
8-10 cups low-sodium chicken broth, divided
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp each dried parsley and oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
Cheese Garnish
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese
Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
Discard bay leaf and stir in 1 cup heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

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