Heat 1 Tbsp olive oil in a large and deep skillet over medium-high heat. Once hot, crumble in beef and cook until browned, stirring occasionally and breaking up beef. Drain fat from beef and pour beef onto a plate, set aside.
Heat remaining 1 Tbsp olive oil in skillet, once hot and add onion and saute until tender, about 3 minutes, adding in garlic during last 30 seconds of sauteing. Pour in HUNT's Petite Diced Tomatoes, HUNT'S Tomato Sauce and water. Stir in 1 Tbsp fresh parsley, the basil, oregano, sugar and season with salt and pepper to taste. Bring just to a gentle boil then add lasagna pieces and cooked beef, stir and submerge noodles in liquid, then reduce heat to a simmer, cover skillet with lid and allow to cook until noodles are tender and most of the liquid has been absorbed, about 15 - 20 minutes, stirring once halfway through cooking.
Meanwhile, in a bowl, mix together KRAFT Mozzarella Cheese, KRAFT Parmesan Cheese and ricotta until evenly combined. Once noodles are tender, shape half of the cheese mixture into about 1 1/2 Tbsp portions and add to lasagna, and gently stir to submerged under pasta. Crumble remaining half of the cheese mixture into small pieces over top, cover with lid and allow to cook over low heat, about 5 minutes longer until cheese has melted. Garnish top with remaining 1 Tbsp parsley and serve warm.