Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel.

In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking apart with a spatula. Add chopped onions and minced garlic, cooking for 7-10 minutes until cooked.

Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper, simmer for 15 minutes on medium-low heat.

In a medium bowl, combine ricotta cheese, large egg, and half of the grated Parmesan. Mix until creamy.

In a 9x13-inch baking dish, layer meat sauce, noodles, half of ricotta mixture, and mozzarella. Repeat layers and finish with noodles topped with meat sauce and remaining cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 20 minutes, until cheese is bubbly and golden.

Allow the lasagna to cool for 10-15 minutes before slicing. Garnish with fresh basil or parsley if desired.