In a large skillet, heat over medium heat and brown 1 pound of ground beef and 1 pound of Italian sausage until fully cooked, about 8–10 minutes. Add 1 chopped onion and 3 minced garlic cloves; cook until the onion softens, about 3–4 minutes. Drain excess fat to keep the dish lighter.

Stir in 28 ounces of crushed tomatoes, 6 ounces of tomato paste, 15 ounces of tomato sauce, and 1 cup of water to the skillet. Sprinkle in 1 tablespoon sugar, 2 teaspoons dried basil, and other seasonings, then simmer uncovered for about 30 minutes, until the sauce thickens and deepens in color.

While the sauce simmers, combine 15 ounces of ricotta cheese, 1 large egg, 1/4 cup of fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in a mixing bowl. Mix until smooth and creamy.

Bring a large pot of salted water to a boil. Add 12 lasagna noodles and cook according to package instructions, usually around 8–10 minutes, until al dente. Drain the noodles and lay them flat on a clean kitchen towel to prevent them from sticking together.

In a greased 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom. Layer 4 lasagna noodles over the sauce, followed by 1/3 of the cheese mixture and 1 cup of shredded mozzarella. Repeat this layering process two more times, finishing with meat sauce and a topping of mozzarella and grated Parmesan.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and golden brown.

Once baked, allow the Maggiano’s Lasagna to rest for 10 minutes before slicing.