Easy Homemade Lasagna with Ricotta

In a large skillet over medium heat, add olive oil.
Once heated, add the onion and garlic and cook for 1-2 minutes until softened.
Add the sweet Italian sausage and the lean ground beef and cook for 8-10 minutes until browned, breaking up with a wooden spoon while cooking through. Add the pasta sauce to the meat mixture and stir well to incorporate.
While the meat is cooking, bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain and rinse in cold water. Separate and lay out the cooked noodles on a sheet of parchment paper to keep them from sticking together.
In a medium size bowl, add the ricotta cheese, egg, salt, pepper, and parsley. Stir to combine. Set aside.
Preheat the oven to 375 degrees. Spray a large 9x13 baking dish with nonstick cooking spray.
Spread 1 ½ cups of the sauce in the bottom of the prepared baking dish.
Arrange 5-6 noodles lengthwise over the sauce. It's okay if the noodles overlap a little.
Spread with ½ of the Ricotta mixture.
Top with ½ of the Mozzarella cheese.
Repeat layers, starting with 1 ½ cups of the sauce, then the noodles, Ricotta.
For the final layer add remaining sauce to cover and add the remaining Mozzarella and Parmesan cheese.
Loosely cover with foil and bake for 35 minutes.
Remove foil and bake for an additional 15-20 minutes until cheese is melted and starting to brown and sauce is bubbling.
Let cool for 10–15 minutes before serving. Top with optional fresh parsley before serving.