In a large deep skillet or Dutch oven, heat the skillet over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
Add the chopped onion and minced garlic to the skillet and cook until the onion is softened, about 3 minutes.
Stir in the dried Italian seasoning, salt, and black pepper.
Pour in the marinara sauce and water, stirring to combine.
Add the broken lasagna noodles to the skillet, making sure they are submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the noodles are tender and most of the liquid is absorbed, about 15 minutes.
Remove the skillet from heat and stir in the ricotta cheese, mozzarella cheese, Parmesan cheese, and heavy cream until the cheese is melted and the sauce is creamy.
Sprinkle the chopped fresh basil over the top and gently stir to combine.
Serve immediately.