1. Bring a large pot of salted water to a boil.

2. If using fresh lasagna sheets, cut them into 1-inch strips. Set aside and cook them after preparing the sauce; they only need 30–60 seconds in boiling water. If using dried pasta, cook according to package directions, stopping 1 minute before fully tender. Drain well.

3. In a large skillet over medium heat, add olive oil. Add the chicken or turkey sausage and cook for about 5 minutes, breaking it into small crumbles, until browned and fully cooked.

4. Stir in the minced garlic and cook for about 30 seconds until fragrant.

5. Add the tomato paste and cook for 1–2 minutes, stirring constantly, to deepen the flavor.

6. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2–3 minutes.

7. Add the remaining 1 cup chicken broth and cook for another 2–3 minutes, allowing it to reduce slightly. Stir in Italian seasoning and crushed red pepper flakes if using.

8. Pour in the heavy cream and simmer for 3–4 minutes until the sauce thickens slightly.

9. Stir in the Parmesan cheese. Season with salt and pepper to taste.

10. Cook the fresh pasta strips in boiling water for 30–60 seconds, then drain. Add the cooked pasta directly into the sauce and toss to coat evenly.

11. Serve immediately with additional Parmesan and fresh basil if desired.