Add one tablespoon of olive oil to a large pot or heavy-bottomed Dutch oven set over medium-high heat. Add the ground meat and cook, breaking it into smaller pieces with a wooden spoon or spatula, until nearly cooked through.
Add the onions, salt, and black pepper. Mix well to combine. Sauté the onions with the ground meat, stirring often, for approximately 5 minutes, or until the onions start to soften and turn translucent. Stir in the minced garlic and red pepper flakes (if using). Cook for approximately 1 minute, stirring continuously.
Add the tomato paste and Italian seasonings (dried parsley, basil, oregano, thyme, and rosemary). Mix well to combine.
Increase the stovetop to high heat and add the tomato sauce, diced tomatoes, and beef broth. Allow the mixture to come to a low boil before stirring in the lasagna noodles (see notes). Mix well to prevent the noodles from clumping together. Reduce the heat to medium-low and continue to cook, stirring often, until the noodles are al dente (soft, but not mushy).
As the noodles are cooking, prepare the ricotta mixture. Add the ricotta, shredded cheeses, chopped parsley, and, black pepper to a large mixing bowl. Mix well to combine. Cover and refrigerate until serving.
Once the lasagna noodles are cooked, add the sugar and half-and-half (if using). Mix well to combine. Remove from heat and garnish with fresh chopped parsley, if desired.
Serve each bowl with a dollop of the ricotta cheese mixture and additional chopped parsley. Enjoy!