Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or nonstick spray.

Grate your Parmesan and shred any block mozzarella you’re using.

In a medium bowl, combine the ricotta, egg, 2 cups shredded mozzarella, grated Parmesan, Italian seasoning, salt, and black pepper. Stir until smooth and set aside in the fridge.

Bring a large pot of salted water to a boil if using regular noodles. If using no-boil noodles, skip to the assembly section.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the finely diced yellow onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30-45 seconds until fragrant.

Add the ground beef and ground turkey Italian sausage. Break the meat up and cook until no longer pink, about 6-8 minutes. Season lightly with salt and pepper.

Pour in chicken broth to deglaze the pan, scraping any browned bits from the bottom. Stir in marinara sauce, tomato paste, hot sauce (optional), and Worcestershire sauce. Bring to a gentle simmer and let it cook for 8-12 minutes.

If using regular noodles, cook them in boiling salted water for about 8-10 minutes until just al dente. Drain and lay them flat to prevent sticking.

If using no-boil noodles, thin the sauce slightly with hot water or broth to help the noodles hydrate while baking.

Spoon a thin layer (about 1 to 1 1/2 cups) of meat sauce into the greased pan.

Lay 3-4 lasagna noodles across the sauce.

Dollop about one-third of the ricotta mixture over the noodles and gently spread it.

Spoon roughly one-third of the meat sauce over the ricotta layer.

Add about 1/2 cup of shredded mozzarella across the sauce.

Repeat the layers two more times finishing with noodles topped with remaining meat sauce and shredded mozzarella.

Cover with foil and bake for 30 minutes covered.

Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.

Let the lasagna rest for at least 15–20 minutes before slicing.