1. In a large sauté pan or Dutch oven, brown the ground beef and Italian sausage over medium heat. Once browned, drain excess fat if needed. Add chopped onions and cook until translucent. Stir in minced garlic and cook for 1 minute more. Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Stir well and let the sauce simmer for 20–30 minutes to thicken and develop flavor.

2. In a mixing bowl, combine ricotta cheese, 1 egg, ½ cup of Parmesan cheese, and a pinch of salt. Stir until smooth and set aside.

3. Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Layer with noodles, half the ricotta mixture, more meat sauce, and mozzarella cheese. Repeat layers, finishing with meat sauce, mozzarella, and the remaining Parmesan cheese on top.

4. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden brown on top. Let the lasagna rest for at least 15 minutes before slicing.