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Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and lay them flat on a lightly oiled baking sheet to prevent sticking. Set aside.
Make the Meat Sauce:
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef (and sausage, if using) and cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat.
Stir in the marinara sauce and let it simmer for about 10 minutes. Season with salt and pepper to taste.
Prepare the Ricotta Mixture:
In a mixing bowl, combine the ricotta cheese, egg, half of the shredded mozzarella, half of the Parmesan, and the chopped parsley. Season with salt and pepper and mix until well combined.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
Lay down a layer of noodles over the sauce.
Spread a portion of the ricotta mixture over the noodles, followed by a layer of meat sauce.
Repeat these layers—noodles, ricotta, sauce—until all the ingredients are used, ending with a layer of sauce.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Bake the Lasagna:
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