Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of ground beef and 1 pound of Italian sausage, cooking until browned, about 8-10 minutes. Add 1 diced onion and 3 minced garlic cloves, sautéing until the onion is translucent. Stir in 28 ounces of crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of sugar, 2 teaspoons of dried basil, and salt and pepper to taste. Simmer for 30 minutes.

In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

In a mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, and ½ cup of shredded mozzarella. Add a pinch of salt and mix until smooth.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of meat sauce. Layer three lasagna noodles, half of the ricotta mixture, and more meat sauce. Repeat layers until all ingredients are used, finishing with meat sauce topped with remaining mozzarella and Parmesan.

Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 25 minutes until bubbly and golden.

Let rest for 10-15 minutes before serving. Garnish with fresh parsley or basil.