In a large skillet, brown the ground beef and sausage over medium heat, breaking it apart as it cooks.

Once browned, add the onions and garlic; sauté until softened.

Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Let it simmer for about 30 minutes to allow the flavors to meld.

In a bowl, mix together ricotta cheese, egg, grated Parmesan, parsley, and garlic powder until well blended.

Preheat your oven to 375°F (190°C).

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

Lay three uncooked lasagna noodles side by side on top of the sauce.

Spoon half of the cheese mixture over the noodles, followed by a third of the meat sauce. Sprinkle a cup of mozzarella cheese over this.

Repeat the layering with three more noodles, the remaining cheese mixture, and another third of the meat sauce, then sprinkle more mozzarella.

Finish with a final layer of noodles, the remaining meat sauce, and top with the remaining mozzarella and some extra Parmesan.

Cover the dish with foil (to prevent sticking, you can spray the foil with cooking spray).

Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.

Let it cool for about 10-15 minutes before slicing and serving.