Preheat your oven to 375 degrees F.

In a large pot with hot water, cook the lasagna sheets according to package directions.

In a large skillet over medium-high heat, cook lean ground beef and sausage until they are no longer pink. Drain any excess fat.

Add onions and garlic to the meat and cook until they turn tender, about 3 minutes.

Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper to taste. Simmer your homemade meat sauce for 30-45 minutes.

In a bowl, mix your ricotta, 1 cup of mozzarella, an egg, chopped parsley, salt, and black pepper to taste.

Spread about 1 ½ cups of your rich meat sauce in the bottom of a 9x13 casserole dish that has been brushed or sprayed with olive oil.

Top the sauce with 3-4 cooked lasagna noodles.

Spread about 1 ½ cups of meaty sauce over the noodles and then ½ of the of the ricotta mixture over the pasta.

Top it with 1/2 cup mozzarella.

Repeat the layers, beginning with the noodles and ending with the remaining cheese sauce and mozzarella.

Cover your unbaked lasagna with aluminum foil and place the baking dish in the oven. Bake it until it's bubbly, and the cheese is golden.

Let your lasagna rest for 10-15 minutes before garnishing with parsley or fresh basil.

Serve and enjoy!