In a large skillet, cook the ground beef, salt, and garlic over medium heat until the meat is no longer pink. Stir in the crushed tomatoes, basil, 2 tablespoons garlic chives, and water. Set aside.
In a small sauce pot, heat the chicken broth. Add the cream cheese and whisk to blend until smooth.
In the prepared pan, spread one half of the meat mixture. Sprinkle 1 cup mozzarella cheese over the meat. Lay half of the uncooked noodles over the cheese.
Pour the cream cheese mixture over the noodles. Sprinkle 1 cup mozzarella cheese over the cream cheese mixture. Lay the remaining uncooked noodles over the cheese.
Spoon the remaining meat sauce over the noodles. Sprinkle with the remaining cheese. Sprinkle the remaining 1 Tablespoon chives over the cheese.
Bake the lasagne for 40 minutes. Allow to set for 10 minutes before serving.
Notes
Note: the lasagne can be frozen prior to making. Chill it before freezing for best results.Thaw the lasagne completely in the refrigerator before preceding with the baking instructions.