Heat the olive oil to a Dutch oven or oven-safe pot over medium-high heat and add the ground beef sausage on the other. Cook until browned, about 15 minutes, breaking it up with a wooden spoon as it cooks..

While the meat is cooking, break your lasagna noodles lengthwise and set aside.

When the meat is no longer pink, deglaze the pot with the chicken stock, scraping up any brown bits on the bottom of the pan. Add marinara and bring to a gentle simmer. Taste and add more salt if needed.

Turn off the heat and nestle the broken noodles horizontally into the sauce so that they are standing up on their long sides and fully submerged in the sauce. Dollop the ricotta over the top and then sprinkle the mozzarella balls over everything. Cover the Dutch oven and place in the oven.

After 30 minutes, check the lasagna and if it looks like it is drying out, add a little more broth. Continue baking for 15 minutes.

Remove Dutch oven from the oven and sprinkle the parmesan over top then return to the oven, uncovered, for 15 minutes, until brown and bubbling.

Remove from oven and let sit for 10-15 minutes.Garnish with basil, serve and enjoy!