Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

If using regular noodles, cook them in salted boiling water according to package directions. Drain and lay flat on a baking sheet or clean towel to prevent sticking. Skip if using no-boil noodles.

Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Brown the meat, breaking it into small pieces. Drain excess fat.

Add the chopped onion and garlic to the skillet. Cook for 4-5 minutes until the onion is soft and translucent.

Stir in the crushed tomatoes, basil, parsley, salt, and pepper. Bring to a simmer, then reduce heat and cook gently for 30 minutes, stirring occasionally.

In a medium bowl, combine ricotta, egg, and a pinch of salt. Mix until smooth.

Spread a thin layer of meat sauce at the bottom of the prepared baking dish.

Arrange a single layer of noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by a layer of mozzarella and some Parmesan.

Repeat the layers: sauce, noodles, ricotta, mozzarella for two more layers. Finish with remaining sauce and top with mozzarella and Parmesan.

Cover the pan tightly with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes until bubbly and golden.

Let the lasagna rest for 10 minutes before slicing to allow the layers to set.