1/2 lb lean ground beef
1 small white onion, diced
2 cloves garlic, minced
2 cups marinara sauce
1 1/2 cups water
8 uncooked lasagna noodles, broken into pieces
1 cup ricotta cheese
1 1/2 cups mozzarella cheese, grated
Kosher salt and freshly ground black pepper, to taste
To a large skillet with a tight-fitting lid, add ground beef over medium heat and season with salt and pepper.
Add onions and garlic and cook until beef is no longer pink, about 6 minutes. Drain grease as needed.
Stir in marinara and 1 1/2 cups water and raise heat to medium-high heat.
Once boiling, reduce heat to low and add broken lasagna noodles, pushing down into sauce. Cover and let simmer 10 minutes.
Remove lid and stir, scraping up any bits that have stuck to the bottom. If liquid has thickened too much, add another 1/2 cup water.
Stir in ricotta cheese, then sprinkle mozzarella over the top. Cover again and let simmer until cheese has melted and noodles are tender.
Let rest 5 minutes before serving. Enjoy!