Heat a large pot over medium heat, add in ground beef or pork. Use a spoon to break up the meat into small pieces. If there are any excess fat, remove with a wooden spoon and discard.
Add in onion, garlic, thyme, Italian seasoning, and cook until the meat is well browned while stirring constantly.
Pour in the crushed tomatoes, bay leaves, beef or chicken bouillon, tomato paste, beef broth, water, salt, and pepper to taste.
Stir to combine and bring the mixture to a low boil. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally. If sauce gets too thick, add ½ cup water. Make sure the sauce doesn’t get too thick. If the mixture gets too dry, add more water.
Add the lasagna noodles, bell pepper, and continue cooking for 10 minutes or until lasagna is al dente.
Stir in parmesan cheese and basil. Adjust your desired thickness with more liquid, if desired.
Serve in bowls and top with ricotta cheese. Serve with or without breadsticks.