Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, brown the ground beef and Italian sausage for 8-10 minutes. Add chopped onion and minced garlic, and cook until softened. Drain excess fat.

Stir in crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.

In a mixing bowl, combine ricotta cheese and egg, mixing until smooth.

Spread a thin layer of meat sauce in a baking dish, layer with 4 lasagna noodles, half of the ricotta mixture, a third of mozzarella cheese, and a third of meat sauce. Repeat layering, finishing with noodles and sauce on top.

Cover with aluminum foil and bake for 25 minutes.

Remove foil and bake for an additional 25-30 minutes until cheese is bubbly and golden.

Let the lasagna rest for 15 minutes before slicing.