Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add diced onion and minced garlic to the skillet and cook until the onion is softened, about 3 minutes.
Stir in dried Italian seasoning, salt, and black pepper.
Pour in the marinara sauce and water, stirring to combine.
Add broken lasagna noodles to the skillet, pressing them down to submerge in the liquid as much as possible.
Bring the mixture to a boil, then reduce heat to medium-low and cover.
Simmer for 15 minutes, stirring occasionally to prevent noodles from sticking, until noodles are tender and most of the liquid is absorbed.
Remove the skillet from heat and dollop ricotta cheese evenly over the pasta.
Sprinkle shredded mozzarella and grated Parmesan cheese on top.
Cover the skillet again and let sit for 5 minutes off the heat to allow the cheese to melt.
Sprinkle chopped fresh basil over the top before serving.