1- In a medium bowl, combine the ricotta cheese (15 oz), 1 large egg, 2 cups mozzarella cheese, 3/4 cup freshly grated Parmesan cheese, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

2- Heat 1 tablespoon olive oil over medium heat and cook 1 finely diced yellow onion for 10 minutes until softened.

3- Add 3/4 lb ground beef and 3/4 lb ground Italian sausage. Increase heat to medium-high and break the meat into fine crumbles. Cook for 8-10 minutes until fully done, adding 3 cloves minced garlic during the last minute. Drain any excess grease.

4- Stir in 1/2 cup chicken broth and scrape the bottom of the pot. Add 40 oz marinara sauce, 1 tablespoon tomato paste, 1 teaspoon hot sauce, and 1 teaspoon Worcestershire sauce. Bring to a boil, then simmer partially covered.

5- Preheat the oven to 375 degrees Fahrenheit.

6- In a large pot of salted boiling water, cook 12 lasagna noodles to al dente according to package instructions, stirring gently to prevent sticking. Drain and rinse with cold water, then lay the noodles flat on wax or parchment paper.

7- In a 9 x 13-inch casserole dish, spread 1 heaping cup of the meat sauce on the bottom. Layer 4 lasagna noodles on top, overlapping if necessary.

8- Spread one-third of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups meat sauce.

9- Repeat the layers two more times: 4 noodles, one-third of the ricotta mixture, and 1 ½ cups meat sauce, ending with 4 noodles, the remaining ricotta mixture, and the remaining meat sauce.

10- Top with 2.5 cups shredded mozzarella cheese.

11- Cover the dish with foil that has been sprayed with nonstick cooking spray (spray side down).

12- Bake covered for 35 minutes, then uncover and bake for an additional 10 minutes.

13- Remove from the oven and garnish with fresh parsley. Allow to rest for 15 minutes before serving to let the layers set.