Preheat your oven to 375ºF.

In an oven-safe deep pan or cast iron skillet over medium-high heat, cook the ground beef and Italian sausage, breaking them up, until browned and cooked through (about 5-7 minutes). If there's excess moisture or fat, use a paper towel to absorb it.

Push the cooked meat to the side of the pan. Drizzle a little extra olive oil if necessary and sauté the diced onions for about 3 minutes until softened. Add the minced garlic and Italian seasoning, cooking for another 1-2 minutes until fragrant. Bring everything back together in the skillet.

Pour in the marinara sauce, adding about ⅓ to ½ cup of water to help loosen it. Stir in the fresh basil and season with salt and pepper to taste. Let it simmer uncovered for about 5 minutes on low heat.

Break the lasagna sheets into medium-sized pieces and stir them into the sauce. Mix a little more water with any remaining sauce from the jar, pouring it in to ensure the noodles are fully covered.

Cover the skillet with a lid slightly ajar and let it simmer for about 16-18 minutes, stirring occasionally to avoid sticking.

Meanwhile, mix the ricotta cheese with freshly chopped basil in a bowl, seasoning with salt and pepper. Set aside.

Stir in 1 cup of mozzarella cheese into the lasagna mixture until melted and evenly distributed. For the topping, evenly distribute the remaining 1 cup of mozzarella over the top and dollop the prepared basil ricotta.

Transfer the skillet to the preheated oven and bake for 6-8 minutes until the cheese is melted and bubbly. Complete with 2 minutes under the broiler for a golden finish.