Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain excess fat.

Stir in the marinara sauce, garlic powder, onion powder, basil, oregano, salt, and pepper. Simmer for about 5 minutes.

In a bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese until well combined.

Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese. Add another layer of meat sauce.

Repeat the layers: noodles, ricotta mixture, mozzarella, and meat sauce. Finish with a final layer of noodles, remaining meat sauce, and the rest of the mozzarella and Parmesan cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley if desired.