Preheat the oven to 375˚F and heat a large skillet or pot over medium heat.

Add olive oil, ground beef, ground pork, salt, and pepper. Cook the meat, stirring occasionally while breaking it up until it's browned.

Stir in the Italian Sunday Gravy or marinara, then reduce the heat to low and simmer it for 10 minutes while you make the filling.

Heat a medium skillet over medium heat on the stovetop. Saute the onions in the oil, for 3-5 minutes until softened.

Add the garlic and Italian seasoning, sauteeing for 1 minute, then add the mixture to a large bowl.

Add the ricotta cheese, parmesan cheese, eggs, salt, and pepper to the bowl and mix.

In a small bowl, mix together the parmesan and mozzarella cheese.

In a deep-sided casserole or lasagna pan, spread approximately 1 cup of the meat sauce over the entire bottom of the pan.

Place three of the lasagna noodles over the sauce and top with one third of the ricotta mixture. Spread the mixture around to cover most of the noodles. Top the ricotta mixture with one third of the shredded cheese mixture and then top that with half of the remaining meat sauce.

Repeat the process for the next layer with 3 more noodles, the second third of the ricotta mixture, the second third of the shredded cheese, and the remaining meat sauce.

To complete the third layer, add the last three noodles, the final third of the ricotta mixture, and the final third of the shredded cheese.

Cover the pan tightly with foil and place in the oven on the middle rack to bake for 50 minutes. Remove the foil and bake for 10 minutes to brown the cheese. (Turn on the broiler for a couple minutes to get super crispy edges!)

Remove the lasagna and let rest for 10-15 minutes before slicing and serving.