1-First, preheat your oven to 375°F and get a large pot of salted water boiling for the noodles. Cook the 1 (16-ounce) package of oven-ready lasagna noodles according to the package, usually until they are al dente, then drain and set them aside. This step ensures your noodles hold up well in the layers without turning mushy.

2-Next, in a skillet, heat some oil over medium heat and sauté any extras like onions or garlic if you want to amp up the flavor. Add the 1 pound of Italian sausage and 1 pound of ground beef, cooking until browned and crumbled, then drain off any extra fat. Stir in most of the 2 (24-ounce) jars of marinara sauce along with the 2 teaspoons of Italian seasoning and 2 teaspoons of garlic powder, letting it simmer to blend the tastes.

3-In a bowl, mix the 2 (15-ounce) containers of ricotta cheese with 2 large eggs, ½ cup chopped fresh basil, ¼ cup chopped fresh flat-leaf parsley, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and ½ teaspoon ground nutmeg. For the assembly, spread a bit of the reserved marinara on the bottom of your dish, add a layer of noodles, then the meat mixture, ricotta mix, and cheeses. Repeat these layers, ending with sauce and cheese on top, then cover and bake.

4-To finish, cover the dish with foil and bake for about 50 minutes, then uncover and bake another 10 minutes until golden. Let it rest for 30 minutes before serving. For external inspiration, check out this classic and simple meat lasagna recipe for more ideas on perfecting your layers.