Add oil, shallots, garlic, beef, salt, and pepper to a 3-quart dutch oven or oven-safe pot and cook over medium-high heat until beef is brown. Drain liquid and add in marinara sauce, chicken broth, and red pepper flakes. Let simmer for 10 minutes, stirring frequently. Add in the cream cheese and stir until melted.

Remove from heat and add lasagna in a couple sheets at a time, I found the best way to do this was if your sheets are short enough, place one full sheet in the center and use a wooden spoon to press it down into the mixture so it's fully covered and down as far as it will go. Then break another sheet up into smaller bits and press them down around the area where the full sheet went to try and cover as much space as possible.

Press in a layer of mozzarella cheese slices, then another layer of pasta, another layer of cheese, and another layer of pasta. I found it best if you alternated the direction of your noodles with each layer.

Sprinkle the whole dish with the Parmesan cheese and chopped basil.

Cover and bake for 25 minutes, remove from oven and use a toothpick or fork to check for tenderness. If noodles aren't quite done, bake them another 5 to 10 minutes.