In a large pot or deep skillet, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add the diced onion and minced garlic to the pot with the beef. Cook until the onion is softened, about 3 minutes.
Stir in the dried oregano, dried basil, salt, and black pepper. Cook for 1 minute until fragrant.
Pour in the marinara sauce and water. Stir to combine.
Add the broken lasagna noodles to the pot. Stir to submerge the noodles in the liquid.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the noodles are tender and most of the liquid is absorbed, about 15 minutes.
Remove the pot from heat. Stir in the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and heavy cream until the sauce is creamy and cheeses are melted.
Garnish with chopped fresh parsley before serving.