In a large skillet over medium heat, combine ground beef, Italian sausage, and chopped onions. Cook until the meat is browned and onions are translucent.

Add the minced garlic and cook for an additional minute.

Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer on low heat for at least 20 minutes, stirring occasionally.

Meanwhile, cook lasagna noodles according to package, until al dente. Separate noodles and lay flat on parchment or wax paper until ready to use.

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine ricotta cheese, Parmesan cheese, Pecorino Romano cheese, parsley, and egg. Mix well until you have a smooth consistency.

Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 cooked lasagna noodles over the sauce. Spread a third of the cheese mixture over the noodles. Sprinkle a cup of mozzarella cheese over the cheese mixture. Repeat the layers twice, starting with the meat sauce and finishing with a layer of mozzarella cheese. Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.

Allow the lasagna to rest for at least 10 minutes before slicing. This helps the layers set and makes serving easier. Garnish with chopped fresh parsley and enjoy!