Preparation Steps

• Preheat oven to 400°F (200°C).
• In a large skillet, brown the Italian sausage and ground beef over medium-high heat. Drain off any excess grease.
• Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
• Stir in the marinara sauce and bring to a simmer. Cook for 5 minutes.
• In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and chopped parsley (if using). Mix well.
• Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking sheet.
• Arrange a layer of no-boil lasagna noodles over the sauce. Break noodles if necessary to fit.
• Spread half of the ricotta mixture over the noodles.
• Spoon about one-third of the remaining meat sauce over the ricotta mixture.
• Sprinkle one-third of the shredded mozzarella cheese over the sauce.
• Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
• Top with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese.
• Cover the baking sheet tightly with foil.
• Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the noodles are tender.
• Let stand for 10 minutes before serving.