Make sauce first and refrigerate overnight.

In Dutch oven, slowly cook onions. Then brown sausage then ground beef then add garlic.

Season sausage and beef with salt and pepper

If very oily, scoop out some of the fat.

Add in crushed tomatoes, tomato sauce, tomato paste, and 1/2 Cup of water. Season with sugar 2 tblsp. parsley, basil, salt, pepper, "Italian seasoning". Simmer on low for 1 1/2 hours stirring occasionally. Then let cool and sit overnight in the fridge.

Reheat sauce on stove on medium-low heat, set to simmer when close to fully reheated.

Add any additional salt, pepper, spices, or herbs to liven up the sauce when it's warm.

Mix ricotta in bowl with 1 egg, 2 tblsp. parsley, and pinch of salt.

Separately grate parmesean and slice mozzarella. Set aside until ready for assembly.

Boil lasagna noodles (around 7-12 depending on dish size).

Assemble in dish. Start with meat sauce as bottom layer, then noodles, then ricotta spread, then mozzarella, then parmesean.

Repeat layers until dish is filled. For top layer, spread meat sauce on top and sprinkle with parmesean and mozzarella.

Bake at 375 for 15 minutes covered with foil. Then bake additional 10 minutes uncovered.

To reheat the next day. Bake at 375 for 15 minutes covered.

This recipe makes much more than what will fill the baking dish.