Bring a large pot of salted water to a boil and cook the lasagna noodles 8 to 9 minutes until al dente, then drain and lay them flat on parchment so they do not stick together.

In a large Dutch oven over medium heat, cook the ground beef and sausage with the onion for 8 to 10 minutes, breaking the meat up with a spoon, until no pink remains.

Add the garlic and cook 1 minute until fragrant.

Stir in the crushed tomatoes, tomato paste, basil, oregano, sugar, 1 teaspoon salt and 1/2 teaspoon pepper, then simmer uncovered 20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Meanwhile, whisk the ricotta, eggs, 1/4 cup Parmesan, parsley and 1/2 teaspoon salt together in a medium bowl until smooth.

Preheat the oven to 375F and spread 1 cup of the meat sauce over the bottom of a 9x13 inch baking dish.

Layer 4 noodles, one third of the ricotta mixture, 1.5 cups mozzarella and 1.5 cups meat sauce, then repeat the layers two more times.

Top with the final 4 noodles, the remaining sauce, the remaining mozzarella and the remaining Parmesan.

Cover tightly with foil, tented so the cheese does not stick, and bake 35 minutes.

Uncover and bake 15 more minutes until the cheese is bubbling and the edges are golden brown.

Rest 15 to 20 minutes before slicing so the layers hold together when you cut it.