Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of chopped onion and 2 minced garlic cloves, sautéing until translucent, about 5 minutes. Incorporate 1 pound of ground beef and ½ pound of ground pork, cooking until browned and no longer pink. Drain excess fat, then stir in 2 tablespoons of tomato paste, 28 ounces of diced tomatoes, 1 tablespoon of sugar, and seasonings. Let it simmer uncovered for 15 minutes for flavor melding.

In a mixing bowl, combine 16 ounces of full-fat ricotta cheese, 1 large beaten egg, ½ teaspoon of dried basil, and a pinch of salt and pepper. Mix thoroughly until smooth and creamy. This ricotta filling will add richness to your homemade lasagna, contrasting beautifully with the meat sauce. Set aside, giving the flavors time to blend.

Bring a large pot of salted water to a boil. Once boiling, add 9 uncooked lasagna noodles and cook until al dente, approximately 8-10 minutes. Do not overcook, as they will continue to cook in the oven. After draining, lay the noodles flat on a clean surface or parchment paper to prevent sticking while assembling your lasagna.

Grease a 9x13-inch baking dish with cooking spray or a drizzle of olive oil. Layer ⅓ of the meat sauce on the bottom, followed by 3 lasagna noodles, and then ½ of the ricotta mixture. Next, sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer. Repeat the layering process, finishing with the remaining meat sauce, noodles, mozzarella, and a final topping of ¼ cup of grated parmesan for a golden crust.

Cover the assembled lasagna tightly with aluminum foil to prevent dryness. Bake in a preheated oven at 350°F for 40 minutes. After 40 minutes, carefully remove the foil and bake an additional 10-15 minutes until the cheese is bubbling and lightly golden. Allow the homemade lasagna to rest for 10 minutes before slicing, enhancing the flavor and making it easier to serve.