Preheat your oven to 375°F (190°C) and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, add olive oil and warm it. Sauté the chopped onion for about 3-4 minutes until soft, then add minced garlic and cook for an additional minute.

Add the ground beef and Italian sausage to the skillet, cooking for 8-10 minutes or until browned and cooked through, breaking up the meat with a wooden spoon.

Stir in crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Let simmer on low heat for about 10 minutes.

In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and half of the grated Parmesan until smooth and creamy.

In a 9x13-inch baking dish, layer a thin layer of meat sauce, followed by noodles, and then the ricotta cheese mixture. Repeat layers, finishing with noodles topped with sauce and remaining cheese.

Cover the lasagna tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden on top.

Allow the lasagna to cool for about 10-15 minutes before slicing, optionally garnishing with fresh basil.