Prepare the meat sauce by browning ground beef and Italian sausage in a large pot over medium-high heat for 5-7 minutes until browned. Drain grease and add chopped onion and minced garlic; cook until softened, about 5 minutes. Stir in crushed tomatoes, tomato paste, water, and Italian herbs; simmer for at least 30 minutes.

Cook the lasagna noodles according to package directions in boiling salted water until al dente, about 8-10 minutes. Drain and spread on a clean kitchen towel.

Combine ricotta cheese with the beaten egg, a pinch of salt, and fresh pepper in a mixing bowl.

In a baking dish, layer meat sauce, noodles, ricotta mixture, and mozzarella cheese, repeating until finished with mozzarella and Parmesan on top.

Preheat oven to 375°F (190°C). Cover dish tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes until cheese is golden.

Let the lasagna rest for 10-15 minutes before serving to help the layers set.