Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef or Italian sausage and diced onion, then cook for 5 to 7 minutes, breaking the meat into small pieces, until browned and the onion is softened.

Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Avoid browning the garlic, since it can become bitter.

Stir in the crushed tomatoes, tomato sauce, Italian seasoning, kosher salt, and black pepper. Bring the mixture to a gentle simmer.

Add the broken lasagna noodles and stir so they are mostly covered by the sauce. Cover the skillet and simmer for 12 to 15 minutes, stirring every few minutes, until the noodles are tender; add the water if the sauce becomes too thick before the pasta is ready.

Dollop the ricotta over the cooked lasagna and gently fold it through, or leave it in soft spoonfuls throughout the skillet. Sprinkle on 1 cup of mozzarella and all of the Parmesan.

Cover the skillet for 2 to 3 minutes, until the cheese melts. Add the remaining mozzarella if desired, then serve hot with fresh basil or parsley.