1- Begin by preheating your oven to 375°F (190°C) to ensure even baking. While the oven heats, boil the lasagna noodles according to package instructions until they’re al dente, then drain and lay them flat on a clean surface to cool slightly.

2- Next, prepare the cheese filling by mixing all the cheese filling ingredients in a bowl: 425 grams ricotta cheese, 1 large egg, 2 cups mozzarella cheese, ½ cup freshly grated Parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon dried basil, ½ teaspoon dried parsley, and ¼ teaspoon black pepper. For the meat sauce, heat 1 tablespoon olive oil in a pan, add 1 small diced yellow onion and 3 cloves garlic, then cook until softened. Add 225 grams ground beef and 225 grams ground Italian sausage, browning them thoroughly before stirring in ½ cup chicken broth, 32 ounces marinara sauce, and optional 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce.

3- Once your sauce simmers, spread a thin layer of it in your baking dish. On each lasagna noodle, spoon the cheese mixture evenly, then roll them up tightly and place them seam-side down in the dish. Top with the remaining meat sauce and 1.5 cups mozzarella cheese for that gooey finish. Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until bubbly.