In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes, until it's translucent and fragrant. Stir in 3 minced garlic cloves, and cook for an additional minute.

Increase the heat to medium-high and add 1 pound each of ground beef and ground pork to the skillet. Cook until browned, around 8-10 minutes.

Stir in 1 can (28 ounces) of diced tomatoes and 2 tablespoons of tomato paste into the meat mixture. Season with 1 tablespoon of granulated sugar, 1 teaspoon of dried basil, 1 teaspoon of oregano, and a pinch of red pepper flakes. Simmer on low for 30 minutes.

In a mixing bowl, combine 15 ounces of ricotta cheese with 1 large egg, ½ teaspoon of salt, and a dash of pepper. Mix until smooth and creamy.

Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, spread a thin layer of meat sauce across the bottom. Layer uncooked lasagna noodles, half of the ricotta mixture, and mozzarella cheese. Repeat layers until all ingredients are used.

Sprinkle ½ cup of grated Parmesan cheese over the top layer of mozzarella. Cover with aluminum foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes.

Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes. Slice and serve.