Start by heating a large skillet over medium heat and adding a drizzle of olive oil. Once the oil glistens, toss in finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

Increase the heat to medium-high, add the ground beef and pork to the skillet. Cook, breaking it apart until browned and no longer pink, approximately 7-10 minutes. Drain excess fat.

Stir in diced tomatoes and tomato paste, sprinkle in granulated sugar, dried basil, oregano, salt, and pepper. Mix well and reduce heat to low, allowing the sauce to simmer uncovered for 30 minutes.

In a separate bowl, combine ricotta cheese with an egg, and season generously with salt and pepper. Mix until smooth and creamy.

Preheat your oven to 375°F. In a 9x13-inch baking dish, spread a layer of meat sauce, followed by uncooked lasagna noodles, a portion of the ricotta mixture, and mozzarella cheese. Repeat layers.

For the final layer, top with remaining mozzarella and a sprinkle of grated Parmesan.

Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.

Remove from oven and let it cool for 15 minutes before slicing.