Heat olive oil in a large pan over medium heat. Add ground beef and Italian sausage, breaking up with a spoon, and cook until browned (8-10 minutes). Add chopped onion and sauté until soft (3 minutes), then stir in minced garlic for 1-2 minutes.

Add crushed tomatoes, tomato paste, tomato sauce, basil, oregano, sugar, salt, and pepper. Simmer on low heat for 30 minutes, stirring occasionally to develop rich flavors.

In a bowl, combine ricotta cheese, egg, parsley, and Parmesan. Mix well until smooth and creamy — perfect for layering.

Cook noodles according to package instructions until al dente. Drain and lay flat on a clean towel to avoid sticking.

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Layer noodles, ricotta mixture, shredded mozzarella, Parmesan, and meat sauce. Repeat until ingredients are used up. Finish with mozzarella on top.

Cover with foil (shiny side down). Bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden and bubbly. For a crispy top, broil 2-3 minutes watching carefully.

Let the lasagna rest 10-15 minutes before slicing for clean layers. Serve warm with garlic bread and a fresh salad.