Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and run cool water over them to prevent sticking.

In a large skillet, heat over medium heat, cook ground beef and Italian sausage until browned, about 8-10 minutes. Drain excess fat.

Add garlic powder, onion powder, Italian seasoning, salt, and pepper to the meat mixture. Pour in marinara sauce and stir well. Simmer for 5 minutes.

In a mixing bowl, combine ricotta cheese with egg and half of the grated Parmesan cheese. Stir until well blended.

In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer 4 cooked lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles. Top with a third of the shredded mozzarella cheese.

Layer with more meat sauce, noodles, remaining ricotta mixture, and a third of the mozzarella cheese. Repeat until all ingredients are used, finishing with meat sauce and remaining mozzarella on top.

Sprinkle the remaining grated Parmesan cheese over the top.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes.

Allow lasagna to rest for 5-10 minutes before slicing.