Make 30-Minute Lasagna Pasta

• Heat your skillet over medium-high heat and add the ground beef. Break it apart with your spoon and cook until browned, about 5 minutes. Add the chopped onion and minced garlic, cooking until softened and fragrant, around 2 minutes. Season with salt, pepper, dried basil, and oregano to build flavor from the start.
• Pour in the jar of marinara sauce and stir to combine with the beef mixture. Meanwhile, break the lasagna noodles into smaller pieces, about 3-4 inches long, so they fit easily in the skillet and cook evenly.
• Nestle the broken noodles into the simmering sauce, pressing them gently to submerge. Pour in about 2 cups of water to help the noodles soften as they cook. Cover the skillet with a lid and reduce heat to medium-low. Let everything simmer for 10-12 minutes, stirring occasionally to prevent sticking.
• Once the noodles are tender and the sauce has thickened slightly, dollop spoonfuls of ricotta cheese evenly over the mixture. Gently stir to distribute the ricotta without breaking the noodles too much. Sprinkle in half of the shredded mozzarella and all of the grated Parmesan. Cover and let the cheese melt for another 3 minutes.
• Remove the lid and sprinkle the remaining mozzarella evenly over the top. Cover again for 2 minutes, or until the cheese is melted and bubbly. Remove from heat and garnish with fresh basil leaves if desired. Serve hot and enjoy a speedy, cheesy meal that tastes like it took hours to prepare.