Gluten Free Skillet Lasagna

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Heat the olive oil in a large skillet. Add the diced onions and cook for 2-3 minutes over medium heat until the onion becomes translucent. Add the garlic and sauté for 1 minute.
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Add the ground meat, basil, oregano, salt, and black pepper. Cook the meat until it is browned. (I used dark meat ground turkey because it has a little more fat content than breast meat.)
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Place the lasagna noodles into a large zipper bag a few at a time. Use a rolling pin to smash the dry lasagna noodles into pieces. Break up the gluten free lasagna noodles into small pieces.
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NOTE: Do not break these by hand! If you do, wear safety glasses when breaking the noodles. Tiny shards of noodles can fly up into your face, which can be dangerous.
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Place the broken lasagna noodle pieces over the cooked ground meat.
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Pour the sauce over the noodles. Add 1 cup of water and cover the pan.
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Bring the mixture to a boil over medium-high heat, then lower it to a simmer.
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Cook the pasta meat mixture for 15 minutes, then remove the lid. Use a large spoon to mix the lasagna noodles and sauce into the meat. Test a lasagna noodle to see if it is done cooking. If the mixture looks dry, add 1/2 cup of additional water. Check back in 5 minutes to see if the noodles are soft.
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Stir in shredded mozzarella cheese. Use a cookie scoop or ice cream scoop to add ricotta cheese on top. Sprinkle with the grated parmesan cheese.