1-Step 1: Prepare the Cheese Filling First, combine 15 oz (2 cups) ricotta cheese, 1 large egg, 2 cups shredded mozzarella cheese, ¾ cup freshly grated Parmesan cheese, 2 teaspoons Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Mix well and set aside for later use. This step creates a creamy base that ties the layers together nicely.

2-Step 2: Cook the Meat Sauce Heat 1 tablespoon olive oil over medium heat in a large pot, then add 1 finely diced yellow onion and cook for about 10 minutes until softened. Next, add ¾ lb ground beef and ¾ lb ground Italian sausage, cooking over medium-high heat for 8-10 minutes while breaking the meat into fine crumbles. Stir in 3 cloves minced garlic during the last minute, then drain any excess grease. After that, pour in ½ cup chicken broth and scrape the bottom of the pot to release any flavorful bits. Stir in 40 oz marinara sauce, 1 tablespoon tomato paste, 1 teaspoon hot sauce, and 1 teaspoon Worcestershire sauce. Bring the mixture to a boil, then reduce the heat and simmer it partially covered for about 15-20 minutes to develop rich flavors.

3-Step 3: Cook the Noodles Preheat your oven to 375°F (190°C). In a separate pot, boil salted water and cook 12 lasagna noodles until al dente, which usually takes 8-10 minutes. Drain and rinse them with cold water to stop the cooking process and prevent sticking.

4-Step 4: Assemble and Bake Spread 1 heaping cup of the meat sauce in the bottom of a 9 x 13-inch casserole dish. Layer 4 noodles over it, overlapping as needed, then spread one-third of the ricotta mixture and 1.5 cups of meat sauce on top. Repeat this layering two more times, finishing with meat sauce. Finally, sprinkle 2.5 cups shredded mozzarella cheese evenly over the top. Cover the dish with foil (spray the nonstick side with oil to prevent sticking) and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let the lasagna rest for 15 minutes before serving to allow the layers to set.