Preheat oven to 350 degrees.
Add Italian Sausage to skillet and brown. Remove from skillet to drain the grease and set aside.
Wipe out the skillet and then add in olive oil. Heat through.
Add in onions and garlic and saute until soft and fragrant.
Add in tomato sauce, chopped tomatoes and tomato paste. Then add in the basil and thyme.
Add in one cup of chicken broth and mix well.
Next add in the broken lasagna noodles and the additional cup of chicken broth and one cup of water.
Cover and cook over medium heat for about 15 minutes or until the lasagna noodles are soft and cooked through. Stir occasionally as it cooks so the noodles don't burn on the bottom of the pan.
When the noodles are done, add the Italian sausage back in. Spoon the Ricotta cheese on top of the mix and then sprinkle on the Mozzerella. Add on additional basil and thyme.
Then add the pan to bake in the oven for about 15 minutes or until the cheese is melted and the lasagna is bubbling. Serve immediately.