Preheat the oven to 375˚ 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 until browned and cook through.

Add in the Italian gravy and stir to combine. Reduce the heat to low and simmer for 10 minutes while the ricotta cheese filling is made.

Heat a medium skillet or pan over medium heat on the stovetop. Add the oil and diced onions and cook while stirring occasionally for 3 minutes until softened.

Add the garlic and Italian seasoning and continue to cook, while stirring for an additional minute.

Remove the pan off of the heat and place into a mixing bowl. Add the ricotta cheese, parmesan cheese, eggs, salt, and pepper. Stir together the ingredients thoroughly until they are well combined.

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

In a 9x13 deep-sided baking 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 1 hour. Remove the foil for the last 10 minutes of cooking time to allow the cheese to brown. The broiler can be turned on for a few minutes to brown the cheese further.

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