In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess fat if necessary.

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

Stir in the marinara sauce, water, and broken lasagna noodles. Bring to a boil, then reduce heat to low and cover. Let simmer for about 15 minutes, stirring occasionally.

While the pasta is cooking, in a bowl, mix together the ricotta cheese, Italian seasoning, and half of the mozzarella cheese.

Once the pasta is tender, drop spoonfuls of the ricotta mixture over the top. Sprinkle with remaining mozzarella and parmesan cheese.

Cover the skillet again and cook on low until the cheese is melted and bubbly, about 5 minutes.

Remove from heat, let cool for a few minutes, then serve warm.