In a large skillet over medium heat, cook the ground beef, onion, and green pepper until meat is browned and vegetables are tender. Drain excess grease if needed.
Stir in the jar of spaghetti sauce, oregano, and basil. Let the mixture simmer uncovered for 10–15 minutes, allowing the flavors to come together.
In a separate pot, boil the lasagna noodles until fully cooked and tender. Drain and rinse with cool water. Cut noodles in half if needed to fit your skillet.
Spoon ¼ cup of the meat sauce into the bottom of the skillet. Add 3 noodles across the top. Spread half of the remaining sauce over noodles, then sprinkle with half the mozzarella and half the Parmesan.
Add the remaining 3 noodles, the rest of the meat sauce, and a light sprinkle of Parmesan cheese. Cover and heat on medium for 3 minutes, then reduce to low and cook for 35 minutes covered.
After 35 minutes, uncover and sprinkle with the remaining mozzarella cheese. Cover again loosely and let rest 10 minutes off heat before serving. Optional: sprinkle extra Parmesan and dried basil on top before serving.
