1. Heat large Dutch oven over medium-high heat. Add sausage and cook 6-8 minutes, breaking into small crumbles, until deeply browned and cooked through.

2. Add diced onion to pot and cook 4-5 minutes until softened. Add minced garlic and cook 1 minute until fragrant, stirring constantly.

3. Pour in chicken broth and diced tomatoes with juices. Add Italian seasoning, basil, oregano, and red pepper flakes if using. Stir well, scraping up browned bits from bottom. Bring to boil.

4. Add broken lasagna noodles. Reduce heat to medium and simmer 10-12 minutes, stirring occasionally, until pasta is al dente.

5. Reduce heat to low. Slowly pour in heavy cream while stirring constantly.

6. Add Parmesan cheese one handful at a time, stirring until melted before adding more.

7. Stir in chopped spinach and let wilt 2-3 minutes. Season with salt and black pepper to taste.

8. Remove from heat and let rest 5 minutes to thicken slightly.

9. Ladle into bowls and top each serving with dollop of ricotta, sprinkle of mozzarella, extra Parmesan, and fresh basil.