1-First, preheat the oven to 350°F. In a large pot, boil salted water and cook the 12 uncooked lasagna noodles until al dente, following the package directions. Drain, rinse with cold water, and set aside to avoid sticking.

2-Next, in a large skillet over medium-high heat, brown the ½ pound lean ground beef, ½ pound Italian sausage, 1 diced yellow onion, and 2 minced garlic cloves until no pink remains. Drain the fat to keep the sauce light.

3-Then, add 36 ounces pasta sauce, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Simmer uncovered for 5 minutes until the mixture thickens slightly, and adjust seasoning as needed for that perfect homemade taste.

4-In a medium bowl, combine 2 cups ricotta cheese or cottage cheese, ¼ cup chopped fresh parsley, 1 large beaten egg, 1½ cups shredded mozzarella cheese, and ¼ cup shredded Parmesan cheese. Stir until smooth to create a creamy layer.

5-Now, spread 1 cup of the meat sauce in a 9×13-inch baking pan. Layer 3 lasagna noodles, one-third of the cheese mixture, and 1 cup of meat sauce. Repeat this layering two more times, finishing with a final layer of 3 lasagna noodles and the remaining meat sauce.

6-Cover the pan with foil and bake for 45 minutes. Remove the foil, sprinkle the remaining 2½ cups mozzarella cheese and ¼ cup Parmesan cheese on top, and bake uncovered for an additional 15 minutes until browned and bubbly. If desired, broil for 2-3 minutes to get that golden finish.

7-Finally, allow the lasagna to rest for at least 15 minutes before cutting. This step helps it set and makes serving easier.