Preheat the oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick spray if desired.
In a large bowl, combine the marinara sauce, 1 cup water, 2 cups of the shredded mozzarella, 3/4 cup of the grated Parmesan, the ricotta, salt, and pepper; stir until smooth and well blended.
Add the broken lasagna noodles to the sauce-ricotta mixture and stir with a sturdy spoon or spatula until all noodle pieces are fully coated.
Pour the noodle mixture into the prepared 9×13 pan and spread into an even layer.
Sprinkle the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top.
Cover the pan tightly with foil and bake for 60 minutes.
Remove the foil, drizzle the top with 1 tablespoon olive oil, and bake uncovered for an additional 15 minutes, until the cheese is bubbly and lightly golden.
Let the lasagna rest a few minutes, then sprinkle with minced parsley if using and cut into squares to serve.
