About 6 ounces lasagna noodles, broken into thirds & fully cooked (I cooked mine whole & cut each noodle with scissors 4-5 times making 3" long pieces; then I tossed them in a little oil so they didn't stick until I needed them.)
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, oregano, garlic powder, parsley, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Cook about 2 more minutes, or until mixture is thick. Serve immediately.