In a large skillet over medium-high heat, add the ground beef and diced onion. Cook until the meat is browned and the onions are soft, about 5-7 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the crushed tomatoes, and add the broth, Italian seasoning, salt, and pepper. Bring this mixture to a simmer.

Once simmering, stir in the broken lasagna noodles, ensuring they are submerged in the liquid. Cover the skillet and let it cook for 15-20 minutes, stirring occasionally, until the noodles are al dente.

While the noodles cook, mix the ricotta cheese with half of the Parmesan in a separate bowl. Season with salt and pepper to taste.

After the noodles are cooked to perfection, dollop spoonfuls of the ricotta mixture over the pasta. Gently stir to combine without completely mixing.

Sprinkle half of the mozzarella cheese over the top of the skillet. Cover and let cook for an additional 5 minutes, allowing the cheese to melt and bubble.

Remove the lid and sprinkle the remaining mozzarella and Parmesan cheese on top. Cover again and cook for 3-5 more minutes until the cheese is melted and slightly golden.

Remove from heat, garnish with fresh basil or parsley if desired, and serve hot.