In your large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 2 cups of diced onions. Sauté them until they are softened and translucent, about 3-4 minutes. Add 4 minced garlic cloves and cook for an additional minute, making sure not to let the garlic burn.
Next, add 1 pound of extra-lean ground beef to the skillet. Use your wooden spoon to break the meat apart as it cooks. Stir in 1 tablespoon of Italian seasoning and 1 teaspoon of pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
Once the beef is ready, stir in the broken lasagna noodles, two cans of diced tomatoes (including their juice), one can of tomato sauce, and 1 cup of water. Mix everything well to ensure the noodles are submerged in the liquid. If desired, sprinkle with salt to taste.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes. Stir occasionally, ensuring the noodles cook evenly and absorb the sauce.
After the noodles are tender, remove the lid and dollop heaping spoonfuls of ricotta cheese over the top. Then, layer the fresh mozzarella slices evenly. Cover the skillet again and allow the cheese to melt, about 3-5 minutes.
Once the cheese is gooey and melted, remove the skillet from heat. Sprinkle torn fresh basil leaves over the top for a burst of flavor and freshness. Serve immediately and enjoy your Easy 30-Minute One-Skillet Lasagna!
