A simple and classic lasagna recipe with layers of rich meat sauce, creamy ricotta, and melted mozzarella, perfect for a comforting family dinner.

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain excess grease.
Stir the marinara sauce into the meat mixture. Simmer for 5 minutes and remove from heat.
In a bowl, mix the ricotta cheese, egg, salt, pepper, Italian seasoning, and parsley until combined.
Spread a thin layer of meat sauce in the bottom of the prepared baking dish.
Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the mozzarella, and 1/3 of the meat sauce.
Repeat the layers two more times, ending with the meat sauce on top.
Sprinkle the Parmesan cheese over the final layer.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.

Use no-boil lasagna noodles to save time and skip the boiling step.
You can substitute cottage cheese for ricotta if preferred.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.