In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes.

Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.

Let the sauce simmer for about 5 minutes to blend the flavors.

Add the broken lasagna noodles to the skillet, stirring to combine with the sauce.

Pour in enough water to just cover the noodles, about 2 cups.

Cover and cook for 15 minutes, stirring occasionally, until noodles are tender.

Remove the skillet from heat and dollop the ricotta cheese over the top.

Sprinkle the mozzarella and parmesan cheese evenly over the ricotta.

Cover the skillet again and let it sit for 5 minutes until the cheese is melted.

Garnish with fresh basil if desired and serve hot.