Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown 1 pound of ground beef and 1 pound of Italian sausage for 5-7 minutes until fully cooked. Add 1 finely diced onion and sauté until translucent, around 3 minutes. Stir in 3 minced garlic cloves, followed by 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, and tomato paste. Season with salt, pepper, dried basil, oregano, and a pinch of sugar, then let simmer for 25-30 minutes until thickened.

Bring a large pot of salted water to a boil. Carefully add 12 lasagna noodles and cook for about 8-10 minutes until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.

In a mixing bowl, combine 15 ounces of ricotta cheese with 1 large egg, 1 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Season with salt, pepper, and additional herbs if desired. Mix until smooth and creamy.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil. Start layering by spreading a thin layer of meat sauce at the bottom, followed by a layer of noodles, and then a layer of the cheese mixture. Repeat this layering process until all ingredients are used.

Cover the assembled lasagna with foil (don't let it touch the cheese) and bake for 35 minutes. Remove the foil and let it bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

Once baked, allow the lasagna to rest for about 15 minutes before slicing to help the layers set.