In a large skillet, heat two tablespoons of olive oil over medium heat. Add one pound of ground beef and half a pound of Italian sausage, cooking until browned, about 5-7 minutes.

Stir in one diced onion and three minced garlic cloves; sauté until the onion is translucent, roughly another 5 minutes.

Mix in two cans of crushed tomatoes, one can of tomato paste, a tablespoon of sugar, and dried basil, seasoning with salt and pepper to taste.

Let the sauce simmer for 30 minutes, allowing the flavors to meld beautifully.

While the meat sauce is simmering, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, approximately 8-10 minutes.

Once cooked, drain the noodles and gently toss them with a drizzle of olive oil to prevent sticking. Set the noodles aside as you prepare your baking dish and cheese layers for the Pioneer Woman Lasagna.

Preheat your oven to 375°F (190°C). In a 9x13 baking dish, spread a thin layer of the meat sauce along the bottom.

Place a layer of noodles over the sauce, followed by a mixture of 15 ounces of ricotta cheese, one beaten egg, one cup of shredded mozzarella, and half a cup of grated Parmesan cheese.

Repeat this layering process until all ingredients are used, finishing with a top layer of meat sauce followed by the remaining mozzarella and Parmesan cheese.

Cover the assembled Pioneer Woman Lasagna with aluminum foil to prevent over-browning and bake it in the preheated oven for 25 minutes.

After this time, remove the foil and continue to bake for an additional 25 minutes, or until the cheese on top is golden and bubbly. The lasagna should be bubbling at the edges, indicating it’s ready to come out.

Once the lasagna is out of the oven, allow it to rest for 10-15 minutes before slicing.

Garnish with freshly chopped parsley for a pop of color, and get ready to enjoy your comforting Pioneer Woman Lasagna that’s sure to please the whole family.