In a large skillet, heat a drizzle of olive oil over medium-high heat. Add ground beef and Italian sausage, breaking them up until browned, about 5-7 minutes. Stir in chopped onion and minced garlic, cooking for an additional 2-3 minutes.

Stir in crushed tomatoes and tomato paste, along with Italian seasonings. Simmer over medium heat for 20-30 minutes, allowing the flavors to develop.

Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, usually 8-10 minutes. Drain and spread out on a clean kitchen towel.

In a mixing bowl, combine ricotta cheese, beaten egg, grated Parmesan cheese, and chopped parsley. Season and mix until smooth and creamy.

Preheat the oven to 375°F (190°C). In a greased baking dish, layer meat sauce, noodles, ricotta mixture, and mozzarella. Repeat layers and finish with sauce and mozzarella.

Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.

Let the lasagna rest for about 15 minutes before serving.