Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain any fat from the pan.

Add the Italian seasoning, onion powder, garlic powder, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.

Add the tomato sauce, diced tomatoes, and broth and bring to a low boil. Add the broken lasagna noodles and stir to completely coat the noodles with the sauce.

Reduce the heat to medium-low, cover and cook for 15 minutes, until the noodles are tender, stirring occasionally. The sauce should be simmering, not rapidly boiling. If necessary, add a little more broth or water to keep the sauce thick and simmering.

Stir in 1 cup of the mozzarella cheese and 2 tablespoons of the parmesan cheese. Stir until the cheese melts.

Sprinkle the top with the remaining 1 cup of mozzarella cheese. Let stand for 3 to 5 minutes, until the cheese melts (or place the pan under the broiler if you want golden, bubbling cheese).

Serve with extra parmesan cheese on the side.