Heat olive oil in a pot. Cook diced onion for 5 minutes, then add minced garlic and cook for 1 more minute. Add ground beef and sausage, and cook until no pink remains. Drain the extra fat, then add broth and scrape the bottom of the pot.

After 2 minutes, stir in tomato paste, crushed tomatoes, oregano, basil, fennel seeds, red pepper flakes, salt, and pepper. Let it simmer uncovered for at least 45 minutes, stirring occasionally.

In a bowl, mix ricotta, eggs, Parmesan, chopped parsley, garlic powder, salt, and pepper until well combined. Set aside.

Boil salted water, then cook the noodles until al dente, following the package directions. Drain and lay the noodles flat to avoid sticking.

Preheat the oven to 375°F. Spread a thin layer of meat sauce in a 9x13 dish. Layer 4 noodles, a third of the ricotta filling, a quarter of the meat sauce, and some mozzarella. Repeat this two more times. Finish with the last noodles, top with the remaining meat sauce, mozzarella, and Parmesan.

Cover the dish with foil (avoiding the cheese) and bake for 45 minutes. Remove the foil and bake for another 20–25 minutes until golden brown. Let the lasagna rest for 20–25 minutes before slicing. Enjoy!