Heat the pan. Set a large, deep skillet over medium heat and add olive oil. When it shimmers, add the diced onion with a pinch of salt. Cook 3–4 minutes until softened.

Add garlic and meat. Stir in garlic for 30 seconds, then add the ground meat. Cook, breaking it up, until browned and no longer pink, about 5–6 minutes. If there’s excess fat, spoon off most of it.

Season the base. Sprinkle in Italian seasoning, a pinch of red pepper flakes, and black pepper. Stir in tomato paste if using and cook 1 minute to deepen the flavor.

Add tomatoes and liquid. Pour in crushed tomatoes and 1 cup water or broth. Stir to combine and bring to a gentle simmer. Taste and add salt as needed.

Layer in noodles. Break lasagna noodles into rough squares and nestle them into the sauce in an even layer. Press them down so they’re mostly submerged. Add a splash more liquid if needed to cover.

Simmer and stir. Cover and cook over medium-low heat for 12–15 minutes, stirring every few minutes to prevent sticking. Add small splashes of water as needed to keep things saucy. Noodles should be tender but not mushy.

Add ricotta. Dollop ricotta over the noodles in small spoonfuls. Gently swirl it in a bit, leaving pockets for a layered feel.

Finish with cheese. Sprinkle mozzarella and Parmesan evenly on top. Cover the skillet for 2–3 minutes to melt. If your skillet is oven-safe, you can broil for 1–2 minutes for a bubbly top (optional).

Rest and garnish. Turn off the heat and let it rest 3–5 minutes to thicken. Top with chopped basil or parsley. Taste and adjust salt and pepper.

Serve. Spoon into bowls and enjoy right away. A simple green salad or garlic bread makes a great side.