In a medium bowl, mix the ricotta, egg, shredded mozzarella, Parmesan, Italian seasoning, salt, and pepper. Stir until everything is well blended, then set the mixture aside to prepare the meat sauce.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, which takes about 8 to 10 minutes.

Stir in the ground beef and sausage, breaking it up with a spoon as it cooks. When browned, add minced garlic during the last minute.

Drain off excess grease, then pour in chicken broth and scrape up any browned bits.

Stir in the marinara, tomato paste, hot sauce, and Worcestershire. Let the sauce simmer for flavor development.

Bring a large pot of salted water to a boil. Cook the lasagna noodles until they are al dente, according to package instructions.

Drain the noodles and rinse them with cold water to stop the cooking process. Lay them flat on a clean surface.

Spread 1 cup of meat sauce on the bottom of a baking dish.

Layer 4 noodles over the sauce, then add one-third of the ricotta mixture followed by 1½ cups of the meat sauce. Repeat this two more times, finishing with the last 4 noodles and the remaining meat sauce on top.

Finish by sprinkling 2½ cups of mozzarella cheese over the top.

Cover the baking dish with foil and bake at 375°F for 30 minutes.

After that, remove the foil and bake for an additional 15 minutes. If you want a toasted top, broil for 1 to 2 minutes until golden brown.

Allow the lasagna to sit for at least 15 minutes before slicing. This resting time helps the layers set for easier portions.