Assemble ingredients.

Bring a large salted pot of water to the boil and par-cook the lasagna noodles for two to three minutes. Remove, shock in an ice-water bath, drain, and set aside.

Heat a large skillet over medium heat and saute the onions until translucent.

Add the garlic and red pepper flakes and continue frying until the onions brown and the garlic releases a strong aroma.

Transfer both the lean ground beef and uncased Italian sausage to your pan. Fry while constantly stirring until the meat begins to brown.

Mix in half a teaspoon of oregano, marjoram, parsley, paprika, and a teaspoon of salt and ground black pepper.

Stir well, reduce the heat to low, and simmer uncovered for eight to twelve minutes, or until the mince browns and cooks through evenly.

Turn the heat to high and mix in a quarter cup of dissolved beef bullion, a can of tomato paste, and a tablespoon of sugar.

Cook uncovered for roughly five minutes or until the sauce thickens and reduce the heat to low.

While the sauce reduces further, mix together the ricotta, beaten egg, and the chopped fresh basil in a bowl or container.

Carefully work two lasagna sheets towards the bottom of your pan.

Move over the majority of your meat and sauce towards one side of your pan before spreading a generous coating of the ricotta and egg mixture, followed by half a cup of grated mozzarella.

Lay down another two lasagna sheets on top and spread over a layer of meat sauce before repeating the process with the ricotta and mozzarella to create another layer while using approximately a third of the mixture like before.

Scatter over two or more tablespoons of grated parmesan, followed by a generous coating of mozzarella cheese.

Drizzle over a little olive or vegetable oil, turn the heat to low, cover, and cook for fifteen minutes before removing the lid.

Cook uncovered for a further five to ten minutes, or until the lasagna sheets are al-dente and the cheese browns.