Gather all your ingredients before diving into cooking.

Cook together the sweet Italian sausage, ground beef, minced onion, and crushed garlic until browned.

Stir in crushed tomatoes, canned tomato sauce, tomato paste, and water into the meat mixture. Season and simmer for about one and a half hours.

Cook lasagna noodles in lightly salted boiling water for about eight to ten minutes until al dente. Drain and rinse with cold water.

Combine ricotta cheese with one egg, two tablespoons of parsley, and half a teaspoon of salt.

Preheat your oven to 375 degrees F (190 degrees C).

In a greased 9x13-inch baking dish, spread meat sauce on the bottom, layer noodles, ricotta mixture, mozzarella, and more meat sauce. Repeat layers.

Cover with foil and bake for twenty-five minutes, then remove foil and bake for an additional twenty-five minutes until bubbly and golden brown.

Let your lasagna rest for about fifteen minutes before serving.