Preheat your oven to 375°F (190°C).

Cook lasagna noodles in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.

In a skillet, brown ground beef and Italian sausage over medium heat until fully cooked, about 8-10 minutes. Drain fat and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir in marinara sauce and simmer for 5 minutes.

In a bowl, mix ricotta cheese, egg, and half of the grated Parmesan until smooth.

In a baking dish, spread a thin layer of meat sauce. Place four overlapping noodles on top.

Spread half of the ricotta mixture over the noodles, then sprinkle a third of the mozzarella cheese on top.

Repeat the layering process with remaining ingredients, finishing with meat sauce and remaining mozzarella cheese on top.

Sprinkle remaining Parmesan cheese on top, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until the cheese is golden and bubbly.

Let the lasagna rest for 5-10 minutes before slicing.

Serve hot, garnished with fresh basil if desired.