Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until soft. Stir in the minced garlic for one minute until it smells wonderful.

Add the ground beef and pork to the pot. Break the meat apart with a spoon. Cook until the meat is no longer pink and looks nicely browned.

Stir in the crushed tomatoes and tomato paste. Add the oregano, salt, pepper, and half the parsley. Let the sauce simmer on low heat for about 30 minutes.

Fill a large pot with water and plenty of salt. Bring it to a boil and cook the noodles. Drain them and lay them flat so they do not stick together.

In a medium bowl, combine the ricotta cheese with the egg. Add the remaining parsley and half of the Parmesan cheese. Mix until the texture is smooth and creamy.

Spread one cup of the meat sauce in the baking dish. This prevents the noodles from sticking. Place three or four noodles over the sauce to cover the bottom.

Spread a layer of the ricotta mixture over the noodles. Sprinkle some mozzarella on top. Add another layer of meat sauce over the cheese to keep it moist.

Continue layering noodles, ricotta, mozzarella, and meat sauce. Repeat this process until you reach the top of the dish. Try to get at least four layers.

Place the last layer of noodles on top. Spread the remaining sauce over them. Generously cover the top with the rest of the mozzarella and Parmesan cheese.

Cover the dish with foil. Bake at 375°F for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.

Take the lasagna out of the oven. Let it sit for 15 to 20 minutes before cutting. This helps the layers stay together when you serve it.