Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened, then add the minced garlic and diced carrot, cooking for a few more minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, then season with salt, black pepper, and dried oregano.
Pour in the tomato sauce and stir to combine. Submerge the broken lasagna noodles into the meat sauce, adding a splash of water if needed to ensure the noodles are covered.
Cover the skillet with a lid and simmer until the noodles are tender, about 15-20 minutes.
Uncover the skillet and sprinkle the shredded mozzarella cheese evenly over the top. Cover again for a few minutes until the cheese is completely melted.
Garnish with fresh chopped parsley and serve warm directly from the pan.
Cook it hands-free.
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