In a large pot over medium heat, brown 1 pound of ground beef together with 1 pound of Italian sausage for about 8–10 minutes until fully cooked. Drain any excess grease, then add 1 chopped yellow onion and 4 cloves of minced garlic. Sauté for an additional 3–4 minutes until onions are translucent and fragrant.

Stir in a 6-ounce can of tomato paste and 28 ounces of crushed tomatoes, followed by salt, pepper, and a teaspoon of sugar. Bring to a gentle simmer, adjusting the heat to low. Let it simmer for 30–40 minutes, stirring occasionally.

In a separate bowl, combine 15 ounces of ricotta cheese, 1 beaten egg, ¼ cup of chopped fresh parsley, and ½ cup of grated Parmesan cheese. Mix until smooth and well-blended.

Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of meat sauce, followed by a layer of lasagna noodles. Next, add spoonfuls of the ricotta mixture and sprinkle a layer of shredded mozzarella cheese. Repeat layers until all ingredients are used and finish with sauce and mozzarella cheese on top.

Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until bubbling and golden.

Allow to sit for 10–15 minutes before serving, ensuring layers set for easier slicing.