Preparation Steps

• Preheat the oven to 375°F (190°C). If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles until al dente according to package directions; drain and lay flat on a sheet to prevent sticking.
• Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook 1 minute more until fragrant.
• Add ground beef and Italian sausage to the skillet. Cook, breaking up meat with a spoon, until browned and cooked through (about 7–10 minutes). Drain excess fat if necessary.
• Stir in crushed tomatoes, tomato paste, water (or wine), sugar, salt, pepper, dried oregano, and half of the chopped basil. Simmer the sauce over low heat, uncovered, for 20–25 minutes to thicken, stirring occasionally.
• In a medium bowl, combine ricotta cheese, beaten egg, remaining basil, and 1/2 cup of the grated Parmesan. Mix until smooth and season with a pinch of salt and pepper.
• Assemble the lasagna: Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Place a layer of noodles over the sauce, spread one-third of the ricotta mixture over the noodles, sprinkle with one-third of the mozzarella, and spoon meat sauce over the cheese. Repeat layers two more times, finishing with sauce and remaining mozzarella and Parmesan on top.
• Cover the baking dish tightly with foil (tent the foil slightly so it doesn't touch the cheese) and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 25–30 minutes until the cheese is bubbly and golden.
• Let the lasagna rest for 10–15 minutes before slicing to allow layers to set. Garnish with extra chopped basil if desired and serve warm.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months; reheat covered in a 350°F (175°C) oven until warmed through.