In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef or Italian sausage to the pan. Cook until browned and fully cooked, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes.

Add the broken lasagna noodles to the skillet, stirring to combine. Cover the pan and let it cook for 15-20 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.

In a separate bowl, mix together the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.

Once the noodles are cooked, dollop the ricotta mixture over the top of the lasagna. Sprinkle the remaining mozzarella and Parmesan cheese on top.

Cover the pan again and let it cook for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Remove from heat and let it sit for a few minutes before garnishing with fresh parsley if desired. Serve warm.