Heat a large, 2-inch deep skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spatula, until it is fully browned and cooked through. Once the sausage is cooked, stir in the minced garlic and cook for about 1 minute, until fragrant.

Pour the marinara sauce, water, and Italian seasoning into the skillet with the cooked sausage and garlic. Stir well to combine. Add the broken lasagna noodles to the sauce mixture, stirring to ensure the noodles are mostly submerged in the sauce.

Reduce the heat to medium-low, bringing the mixture to a high simmer. Cover the skillet and cook for 15 minutes, stirring every few minutes to prevent sticking, until the lasagna noodles are tender and cooked through. I recommend tasting a noodle near the end of the cooking time for perfect doneness.

Uncover the skillet and drop spoonfuls of ricotta cheese evenly over the noodles. Sprinkle the shredded mozzarella and parmesan cheeses on top. Continue cooking for 3-4 minutes, uncovered, until the cheeses are melted and gooey.

Remove the skillet from the heat. Top the lasagna skillet with fresh basil if desired. Serve hot and enjoy! For a brighter, fresher flavor, I like to add a few torn basil leaves right before serving.