In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef and 1 pound of Italian sausage, browning them thoroughly, about 5–7 minutes. Once browned, sauté 1 chopped onion until soft, followed by 4 minced garlic cloves for an additional minute. Stir in 28 ounces of crushed tomatoes, 15 ounces of tomato sauce, 2 tablespoons of tomato paste, salt, pepper, and dried herbs, then let the sauce simmer for 25–30 minutes until thickened.

Meanwhile, bring a large pot of salted water to a rolling boil. Add 12 lasagna noodles and cook according to package instructions until al dente, about 8–10 minutes. Once cooked, carefully drain the noodles and lay them flat on a clean surface or parchment paper to prevent sticking.

In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 beaten egg, 1 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Season this creamy mixture with a pinch of salt and pepper, and add 1/4 cup of chopped fresh parsley for added flavor. Mix until smooth.

Preheat your oven to 375°F. In a 9x13 inch baking dish, start by spreading a layer of meat sauce at the bottom. Place 3 lasagna noodles on top, followed by a third of the cheese mixture and a sprinkle of mozzarella. Repeat this process two more times, finishing with a layer of sauce topped with remaining mozzarella.

Cover the baking dish with aluminum foil and bake the Maggiano’s Lasagna for 35 minutes. After this time, carefully remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden brown.

Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before serving.