Preheat your oven to 375°F (190°C).

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Stir in the ground beef and Italian sausage; cook until browned, breaking it apart with a spatula, approximately 8-10 minutes. Drain excess fat if necessary.

Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer the sauce on low for about 20 minutes.

While the sauce is simmering, cook the lasagna noodles according to package directions until al dente. Drain and set aside.

In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt. Mix until smooth.

To assemble the lasagna, spread a thin layer of meat sauce in the bottom of the baking dish. Place 4 noodles on top, followed by half of the ricotta mixture and a third of the mozzarella cheese.

Repeat the layers: add another layer of meat sauce, 4 more noodles, the remaining ricotta mixture, and half of the remaining mozzarella.

Top with the final layer of noodles, the rest of the meat sauce, and sprinkle with the remaining mozzarella and the grated Parmesan cheese.

Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

Let the lasagna cool for about 10 minutes before serving. Garnish with fresh basil, if desired.