Cook the Ground Beef and Italian Sausage: In a large skillet or saucepan, heat a bit of olive oil over medium heat. Add the ground beef and Italian sausage, breaking them apart with a wooden spoon as they cook. Brown them until they’re fully cooked and no longer pink, about 8-10 minutes.

Add the Onions and Garlic: Add the finely chopped onion to the pan and sauté until softened, about 3 minutes. Then, add the minced garlic and cook for another 1-2 minutes, until fragrant.

Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, and tomato sauce. Mix well to combine. Add the dried basil, oregano, sugar, salt, and pepper to taste. Bring the sauce to a simmer over low heat, and let it cook for 30 minutes, stirring occasionally. This will allow the flavors to meld and deepen.

Mix the Ingredients: In a medium bowl, combine the ricotta cheese, egg, chopped fresh parsley, and grated Parmesan. Stir until smooth and well combined. This mixture will be creamy and flavorful, perfect for layering.

Prepare the Noodles: Cook the lasagna noodles according to the package directions until they are al dente. Be sure not to overcook them, as they’ll continue to cook in the oven. Drain and lay the noodles flat on a clean kitchen towel to prevent them from sticking together.

Start with a Layer of Meat Sauce: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Begin by spreading a thin layer of the meat sauce on the bottom of the dish.

Add the Noodles: Place a layer of lasagna noodles on top of the sauce, slightly overlapping them.

Layer the Ricotta Mixture: Spread about 1/3 of the ricotta mixture over the noodles, smoothing it out with a spatula.

Add Cheese: Sprinkle a generous amount of shredded mozzarella cheese on top of the ricotta, followed by a light sprinkle of grated Parmesan.

Repeat the Layers: Continue layering: sauce, noodles, ricotta, mozzarella, and Parmesan until all ingredients are used up. End with a layer of meat sauce and top it with the remaining mozzarella cheese.

Cover and Bake: Cover the lasagna with aluminum foil (shiny side down) and bake in the preheated oven for 25 minutes.

Uncover and Brown: After 25 minutes, remove the foil and continue baking for another 15-20 minutes, or until the cheese is golden and bubbly.

Optional Crispy Top: For a golden, crispy top, broil the lasagna on high for 2-3 minutes at the end of baking, keeping a close eye on it so it doesn’t burn.

Let it Rest: Once baked, allow the lasagna to rest for 10-15 minutes before slicing. This helps the layers set and makes for cleaner, more manageable slices.

Serve and Enjoy: Slice into hearty portions, and serve your beautiful, cheesy lasagna with a side of garlic bread and a fresh salad. Enjoy the fruits of your labor and prepare for compliments!

To save time, you can prep the meat sauce and ricotta mixture a day in advance and refrigerate them. This not only shortens your cooking time on the day of assembly but also enhances the flavor of the sauce!