Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion is translucent and garlic is fragrant, stirring occasionally.
Pour in 28 ounces of crushed tomatoes. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Bring to a simmer, then reduce heat to medium-low.
Break 2 cups of no-boil lasagna noodles into smaller pieces and stir into the skillet, making sure they are submerged in the sauce. Cover the skillet with a lid.
Let cook covered for about 15 minutes, stirring occasionally to prevent sticking, until noodles are tender and have absorbed the sauce.
Drop spoonfuls of 2 cups ricotta cheese evenly over the noodles and sauce. Sprinkle 2 cups shredded mozzarella cheese on top, spreading evenly.
Sprinkle 1/4 cup grated Parmesan cheese over the mozzarella. Cover and cook another 5-7 minutes until cheese melts and bubbles.
Remove skillet from heat and let rest a few minutes before serving. Scoop portions onto plates and enjoy.
