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Cook 1 lb Italian pork sausage in a large pan until browned. Remove and set aside.
Cook 1 lb ground beef in the same pan until browned. Remove and set aside.
Saute 1 diced yellow onion until softened, then add in 6 cloves of minced garlic, and 4 anchovy filets. Cook for about 30 seconds.
Add in the pork and sausage and mix to combine. Turn off the heat.
Combine 15 oz whole milk ricotta, 2 eggs, ¼ cup finely chopped parsley, zest from 1 lemon, 2 tsp dried oregano, 1 tsp salt, and ¼ cup freshly grated parmesan. Set aside.
Grate 8 oz mozzarella and add combine with another ¼ cup parmesan.
Assemble lasagna with ⅓ Wild Rosemary Marinara Sauz at the bottom of the baking dish, then a layer of cooked lasagna noodles, ½ of the ricotta mix, ½ of the meat, and ¼ of the cheese. Repeat - ⅓ sauce, noodles, ½ ricotta, ½ meat, ¼ cheese. Final - remaining Sauz, PLUS add a bit of water to the jar and shake it up to get every little last bit of Sauz, then noodles, and remaining ½ of the cheese.
Bake at 350F for 45 minutes. Rest for at least 15 minutes.