Fill a large pot with water, salt it generously, and bring to a boil. Cook the broken lasagna noodles until al dente, about 8 to 10 minutes, then drain and set aside.

In a large, deep skillet, heat olive oil over medium heat. Add ground beef and brown for 5 to 7 minutes, breaking it up with a spatula.

Add diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion is soft.

Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Cook for an additional minute.

Pour in the marinara sauce and water, stirring to combine. Let it simmer uncovered for 8 to 10 minutes.

Fold the drained lasagna noodles into the sauce mixture until well combined.

Spoon dollops of ricotta cheese over the mixture, and then sprinkle shredded mozzarella and grated Parmesan on top.

Broil the skillet for 3 to 5 minutes until the cheese is bubbly and golden, or cover and let it sit on low heat until cheese is melted.

Garnish with fresh chopped parsley or basil before serving.