Preheat oven to 425F

Boil lasagna noodles in heavily salted water to just under al dente - they will continue to cook in the oven! Add in 1 tbsp of olive oil when you are cooking the noodles to help prevent any sticking.

Heat a large skillet over medium-high heat and add in a tbsp of olive oil or other oil. Cook the Italian sausage in chunks at first, leaving undisturbed for about 3-5 minutes, to achieve a nice browned crust on the bottom. Then use your spatula to break up the chunks and cook through. Use a slotted spoon to remove and set aside.

Add the ground beef to the pan and cook in the same method as the pork - adding in chunks and letting it brown before breaking it up. Season with salt and pepper. Use the slotted spoon to once again remove and set aside.

Add in the onions, lower the heat to medium, and sauté for about 5-7 minutes until softened and turning translucent. Add in the garlic and optional anchovy filets and cook for an additional 30 seconds.

Add the sausage and beef back in, mix to combine, then remove the pan from the heat.

Combine the ricotta, eggs, parsley, oregano, salt, and ½ of the parm. Set aside.

Combine the grated mozzarella and remaining ¼ cup of parm.

Assembly time!! Get your baking dish and spread ⅓ of the sauce to the bottom of the pan followed by a layer of noodles, ½ of the ricotta mix (spread it out), ½ of the meat mix, and ¼ of the mozzarella cheese. Repeat - ⅓ sauce, ½ ricotta, ½ meat, ¼ cheese. Add the remaining sauce PLUS add some water to the jar, shake it up to get every little last bit of sauce, then pour that on top as well. Add the final layer of noodles and remaining ½ of the cheese.

Bake at 425F for 45 minutes or until the top is crisping and the sauce is bubbling around the sides. Let cool for AT LEAST 15 minutes.

ENJOY!