Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and sautee for 30 seconds. Drain off any excess fat.

Add Pasta Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally about 20-30 minutes.

Stir in heavy cream and remaining chicken broth. Garnish individual servings with desired amount of cheeses.