In a large skillet, heat two tablespoons of olive oil over medium heat. Sauté one chopped yellow onion until it’s translucent, about 5 minutes, then add three minced garlic cloves. Cook for an additional minute before adding one pound of ground beef and half a pound of Italian sausage, breaking it apart until browned, roughly 8–10 minutes. Drain excess fat, then stir in one can of crushed tomatoes, two tablespoons of tomato paste, a teaspoon of sugar, and season with dried basil, Italian seasoning, salt, and pepper. Let this delicious mixture simmer for 20–25 minutes.

In a mixing bowl, combine two cups of ricotta cheese, one cup of sour cream, one beaten egg, half a cup of grated Parmesan cheese, and a quarter cup of freshly chopped parsley. Mix everything together until you achieve a smooth, creamy consistency.

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Start by spreading a layer of the meat sauce across the bottom of the dish. Place a layer of cooked lasagna noodles on top, followed by half of the ricotta mixture, a third of the meat sauce, and a generous sprinkle of shredded mozzarella. Repeat these layers, finishing with a final layer of noodles topped with the remaining meat sauce, a layer of mozzarella, and a touch of grated Parmesan. Brush the top with melted butter for that golden finish.

Cover the assembled lasagna with aluminum foil, making sure it doesn’t touch the cheese, and bake in the preheated oven for 30 minutes. After this initial baking, carefully remove the foil and bake for an additional 15–20 minutes until the cheese is bubbling and golden brown on top.

Once out of the oven, allow your lasagna to rest for about 15 minutes.