Cook the lasagna sheets: Bring a large pot of salted water to a boil. Add the lasagna sheets and cook according to package directions. Drain and set aside, tossing with olive oil to prevent sticking.

Make the meat sauce: In a large skillet, brown ground beef and Italian sausage. Drain off excess fat. Add onion and garlic and cook until softened.

Add the tomatoes: Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 1 hour, stirring occasionally.

Make the ricotta cheese mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper.

Assemble the lasagna: In a 9x13-inch baking dish, spread a thin layer of meat sauce. Layer 6 lasagna sheets over the sauce. Top with half of the ricotta cheese mixture and half of the mozzarella cheese. Repeat layers. Cover with remaining lasagna sheets, ricotta cheese mixture, and mozzarella cheese.

Bake: Cover with aluminum foil and bake in a preheated 375°F (190°C) oven for 30 minutes. Uncover and bake for an additional 30 minutes, or until bubbly and cheese is golden brown.

Let it rest: Let lasagna rest for 10 minutes before cutting and serving.

Enjoy!