Heat a large, non-stick skillet over medium-high heat. Once hot, cook the sausage or ground meat if using, breaking it up with a spatula as it cooks until it's nearly browned. Add the chopped onion and garlic to the sausage and cook, until the onions are soft and translucent and the sausage is no longer pink, about 3 more minutes.

Pour the pasta sauce and Italian seasoning and stir. Add the 2 cups of water, stir, and bring the mixture to a simmer.

Add the broken lasagna noodles to the skillet and mix them around so every noodle is covered with the liquid. Once it’s simmering again, reduce the heat to low and cover. Cook for a total of 15 minutes, checking every now and then to give the mixture a stir, until the pasta is tender. Turn off the heat.

Add half of the mozzarella to the skillet and stir to mix it in with the cooked lasagna noodles. Distribute heaping tablespoons of ricotta on top, Sprinkle the remaining mozzarella over the lasagna, then the Parmesan. Cover with the lid for 3 minutes so the cheeses can melt.

Serve it warm.

Refrigerate leftovers for up to 4 days in an airtight container or freeze individual portions for up to 3 months.