Sauté the Aromatics: Place a large, deep skillet over medium-high heat. Add the olive oil. Once the oil shimmers, toss in the diced onions. Sauté them for about 3-4 minutes until they become translucent and soft.

Brown the Meat: Add the Italian sausage to the skillet. Use a wooden spoon to break the meat into small crumbles. Cook the sausage until it is no longer pink. Stir in the minced garlic and cook for an additional minute until it smells fragrant. If there is excessive grease, carefully drain it from the pan.

Prepare the Sauce: Pour the marinara sauce into the skillet with the meat. Add the water or beef broth. Stir everything together until the mixture is well combined.

Add the Noodles: Take your lasagna sheets and break them into bite-sized pieces, roughly 2 inches wide. Submerge the pieces into the sauce.

Simmer: Bring the mixture to a gentle boil. Once it bubbles, reduce the heat to low. Cover the skillet with a tight-fitting lid. Let the Skillet Lasagna simmer for 15-20 minutes. Stir occasionally.

Check the Pasta: After 15 minutes, check the noodles. They should be 'al dente'. If the sauce looks too thick, add a splash of water.

Layer the Cheese: Once the noodles reach perfection, dollop the ricotta cheese over the top. Sprinkle the shredded mozzarella and grated Parmesan evenly over the entire skillet.

Melt and Serve: Replace the lid for 2-3 minutes to allow the cheese to melt. Garnish your Skillet Lasagna with fresh basil and serve immediately.