Cook lasagna noodles according to package instructions if using the regular kind. Drain and lay on parchment paper to prevent sticking.

Heat olive oil in a large pan over medium heat. Sauté chopped onion and garlic for about 5 minutes until fragrant.

Add ground beef and Italian sausage to the pan. Cook until browned, then drain excess grease.

Stir in tomato paste to coat the meat. Add crushed tomatoes, salt, pepper, dried oregano, and chopped fresh basil. Simmer for at least 30 minutes on low heat.

In a mixing bowl, combine ricotta cheese, egg, chopped basil, salt, and 1/2 cup Parmesan cheese. Mix until smooth.

Preheat oven to 375°F (190°C).

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer noodles, ricotta mixture, more meat sauce, and shredded mozzarella. Repeat layers until all ingredients are used.

Top final layer with mozzarella and remaining Parmesan cheese.

Cover with foil and bake for 25 minutes at 375°F (190°C). Remove foil and bake another 20 minutes until the top is golden and bubbly.

Let lasagna rest for at least 15 minutes before slicing to allow layers to set.