Add one tablespoon of olive oil to a large, heavy-bottomed Dutch-oven or pot over medium-high heat. Add the ground meat and cook, breaking into smaller pieces with a wooden spatula, until nearly cooked through.
Add the onions, salt, and pepper to the pot and mix well to combine. Cook the onions and meat, stirring often, for approximately 5 minutes, or until onions start to soften and turn translucent. Mix in the minced garlic and red chili 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 heat to high and add the tomato sauce, diced tomatoes, and Swanson® Beef Broth. Allow mixture to come to a boil and add the lasagna noodles (see notes). Mix well to prevent the noodles from clumping together. Reduce heat to medium-low and continue to cook the soup, stirring often, until the noodles are soft (not mushy).
As the noodles are cooking, prepare the ricotta mixture. Add the ricotta, shredded cheeses, chopped parsley, and 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 garnished with desired amount of ricotta cheese mixture and additional chopped parsley. Enjoy!