Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté one chopped yellow onion for 4-5 minutes until translucent, then add 2 minced garlic cloves and cook until fragrant.

Add 1 pound each of ground beef and ground pork, browning for about 6-8 minutes. Drain excess fat, then stir in 28 ounces of diced tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of granulated sugar, and season with dried basil, oregano, and crushed red pepper flakes. Let simmer on low heat for 30 minutes.

Bring salted water to a boil in a large pot. Cook lasagna noodles according to package instructions until al dente, typically 8-10 minutes. Drain and lay on a clean kitchen towel.

In a medium bowl, combine 15 ounces of ricotta cheese with one large egg, a pinch of salt, and 2 tablespoons of fresh or dried basil, mixing until smooth.

Preheat oven to 375°F (190°C). In a greased 9x13 inch baking dish, spread a thin layer of the Bolognese sauce at the bottom. Layer noodles, half of the ricotta mixture, and mozzarella cheese. Repeat layering process, finishing with a layer of noodles topped with remaining mozzarella and Parmesan.

Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden.

Let cool for 10 minutes before slicing and serving.