In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and ground pork, breaking them up with a wooden spoon as they brown, about 8-10 minutes. Once the meat is browned, drain the excess grease. Then, add diced onion and minced garlic; cook for an additional 5 minutes, until the onion is soft and translucent.

Reduce the heat to low, and stir in the crushed tomatoes and tomato sauce along with dried oregano, basil, salt, and pepper. Allow this rich sauce to simmer for at least 30 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of salted water to a boil. Add the lasagna noodles and cook them al dente according to package directions, usually around 8-10 minutes. Once done, drain and lay them on parchment paper to prevent sticking.

In a mixing bowl, combine the ricotta cheese, beaten eggs, and grated Parmesan cheese. Stir until smooth and creamy.

In a baking dish, start by spreading a thin layer of meat sauce on the bottom. Place a layer of cooked noodles on top, followed by some of the ricotta mixture and a sprinkle of mozzarella cheese. Repeat this layering process, finishing with meat sauce and a generous topping of mozzarella.

Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake for 30 minutes. After that, remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbling and golden brown.

Once out of the oven, let your lasagna rest for 10-15 minutes before slicing to allow the layers to set properly.