Preheat oven to 375°F (190°C).

Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package directions until al dente. Drain and rinse briefly with cold water to stop cooking. Lay the noodles flat on a baking sheet so they don’t stick.

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

Add the minced garlic to the meat and cook for 1 minute until fragrant. Stir in the marinara sauce, chopped sun-dried tomatoes, and Italian seasoning. Lower heat and simmer for 10 minutes to meld flavors.

In a large bowl, combine ricotta, egg, parsley, 1/4 cup grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.

In a separate bowl, mix the shredded mozzarella with the 1 cup shredded Parmesan for the topping layers.

Lightly spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

Lay 3 lasagna noodles across the sauce to cover the bottom.

Spread 1/3 of the ricotta mixture evenly over the noodles.

Spoon 1/3 of the meat sauce over the ricotta.

Sprinkle 1/3 of the mozzarella-Parmesan mixture over the sauce.

Repeat the noodle → ricotta → sauce → cheese sequence for a second layer.

For the final layer, place the last 3 noodles, spread the remaining ricotta, top with the remaining meat sauce, then finish with the remaining mozzarella-Parmesan.

Cover the dish loosely with foil, avoiding touching the cheese.

Bake covered for 45 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and edges are golden. For an extra-crispy top, broil for 2–3 minutes—watch closely so it doesn’t burn.

Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.