In a large, deep skillet, add the Italian sausage and olive oil. Cook over medium heat until the sausage is fully browned.

Mince the garlic and add it to the skillet, sautéing for another minute. Pour in the pasta sauce, Italian seasoning, and water, stirring everything together.

Break the lasagna noodles into pieces about one to two inches in size, then mix them into the sauce in the skillet.

Cover the skillet with a lid and raise the heat to medium-high, allowing the sauce to come to a boil.

Once it reaches a boil, give the skillet a quick stir, replace the lid, and lower the heat to medium-low. Let the noodles simmer in the sauce, stirring occasionally, until they are tender, which should take about 15 minutes. If the sauce starts to dry out before the noodles are done, add more water and keep simmering.

As the noodles simmer, combine the ricotta, Parmesan, salt, and pepper in a separate bowl.

Once the noodles are cooked, spoon the ricotta mixture in small dollops over the top. Then, sprinkle the shredded mozzarella evenly over everything.

Transfer the skillet under your oven’s broiler for a few minutes, or until the cheese is melted and slightly browned (ensure you’re using an oven-safe skillet and leave the lid off). Alternatively, you can cover the skillet and continue cooking over medium-low heat until the cheese melts. Serve hot and enjoy!