Heat olive oil in a large skillet. Add ground beef, sausage, onion and garlic. Cook until browned. Drain excess fat. Stir frequently for even cooking.

Add crushed tomatoes, tomato paste, tomato sauce, basil, salt and pepper to the meat. Simmer on low heat for 20 minutes. Stir occasionally to blend flavors.

Boil lasagna noodles in salted water until al dente. Drain and lay flat on a baking sheet. Prevent noodles from sticking by drizzling a small amount of oil.

In a mixing bowl, combine ricotta cheese, egg and half of the Parmesan cheese. Stir until smooth. This creates a creamy layer for the lasagna.

Spread a thin layer of meat sauce on the bottom of the baking dish. Layer noodles, ricotta mixture, meat sauce and mozzarella cheese. Repeat layers, finishing with meat sauce and mozzarella.

Sprinkle remaining Parmesan cheese on top. Cover with aluminum foil. This keeps the lasagna moist while baking.

Preheat oven to 375°F (190°C). Bake covered for 25 minutes, then uncover and bake for 25 more minutes. Cheese should be melted and golden.

Remove lasagna from oven. Let it rest 10–15 minutes before slicing. This helps layers set and makes serving easier.

Cut into squares and serve hot. Pair with a fresh salad or garlic bread for a complete meal. Enjoy the rich, cheesy flavors.