In a large deep skillet, brown breakfast sausage and smoked sausage.
Add onions and cook until slightly tender.
Stir in garlic and cook until fragrant.
Add tomato soup, chicken broth, water and diced tomatoes.
Stir until combined.
Stir in Italian seasoning, parsley, garlic powder and black pepper.
Taste and adjust seasonings if needed.
Bring to a boil.
Break lasagna noodles into pot into bite-size pieces.
Reduce heat to medium and cover.
Cook for 18-20 minutes or until lasagna is tender, being sure to stir occasionally.
Remove from heat.
Sprinkle on mozzarella cheese and smoked gouda cheese.
Place lid back on pot and allow the cheeses to melt.
Once melted garnish with fresh basil or parsley.
Plate skillet lasagna and top with a dollop of the Ricotta-parmesan if desired.
To create ricotta-parmesan, add ricotta or cottage cheese into a bowl.
Stir in parmesan cheese, mozzarella cheese, cheddar cheese and parsley.
Serve with salad and breadsticks for a complete dinner.