Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to the package instructions until al dente; drain and lay them flat on a clean kitchen towel.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking it apart. Cook until browned and the onion is soft, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer for about 15 minutes.

In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and chopped basil. Mix until smooth.

Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

Layer 4 lasagna noodles over the sauce, then half of the ricotta mixture, followed by a layer of meat sauce.

Repeat with another 4 noodles, the remaining ricotta mixture, and another layer of meat sauce. Finish with the last 4 noodles, topping with the remaining meat sauce and mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until bubbly and golden brown.