Instructions:
- Heat olive oil in a large (10-inch or 12-inch) oven-safe skillet over medium-high heat. Add the ground beef; break it up with a spoon and cook until deeply browned. Drain off excess fat.
- Add diced onion to the skillet and cook until softened, about 4 minutes. Stir in minced garlic and Italian seasoning; cook for 1 minute until fragrant. Season lightly with salt and pepper.
- Pour in the crushed tomatoes and water/broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
- Break the dry lasagna noodles into irregular, 2-inch pieces. Submerge the pieces evenly into the simmering sauce, adding a splash more water if necessary to ensure they are mostly covered.
- Cover the skillet tightly with the lid. Reduce heat to medium-low and simmer for 10–12 minutes, checking halfway through to ensure the noodles aren't sticking. The pasta should be nearly tender (al dente).
- While the pasta cooks, combine the ricotta, 1/2 cup Parmesan, and chopped parsley in a small bowl. Season lightly.
- Once the pasta is tender, turn off the heat. Dollop spoonfuls of the ricotta mixture evenly over the top of the sauce. Sprinkle the shredded mozzarella across the top.
- Replace the lid or, if the skillet is oven-safe, place it under the broiler for 2–3 minutes until the cheese is golden, bubbly, and slightly browned. Watch closely to prevent burning.
- Let the skillet rest for 5 minutes before serving directly from the pan. Garnish with extra Parmesan and parsley.