Start by straining the ricotta cheese to remove excess moisture. Place the ricotta in a cheesecloth or fine sieve over a bowl and let it drain for about 15 minutes.

Bring a large pot of salted water to a boil, then add the lasagna noodles. Cook them for 7-8 minutes until slightly undercooked; drain and rinse under cold water.

Heat a large skillet over medium heat, add olive oil, sauté chopped onions for 4-5 minutes, then add garlic and cook for another minute. Crumble in the ground beef and Italian sausage, cooking until browned, about 8-10 minutes.

Stir in canned crushed tomatoes, oregano, and basil, letting the sauce simmer for 10 minutes.

In a separate bowl, combine the strained ricotta with beaten eggs, mozzarella, Parmesan, salt, pepper, and parsley. Mix until well incorporated.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread a layer of meat sauce at the bottom, followed by a layer of noodles, then cheese mixture, and more meat sauce. Repeat until all ingredients are used.

Cover the baking dish with parchment paper and aluminum foil, sealing tightly to prevent steam from escaping. Bake for 1 hour.

After 60 minutes, remove the foil and parchment, allowing the top to brown for an additional 30 minutes.

Once baked, allow the Classic Lasagna to rest for 15-30 minutes before serving.