Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish; set aside.

Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until fragrant, about 2 minutes.

Add ground pork and beef; cook until browned, breaking up meat with a spoon. Drain excess fat.

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes, stirring occasionally.

Meanwhile, cook lasagna noodles according to package directions until al dente. Drain and rinse under cold water.

In a medium bowl, mix ricotta cheese, half of the mozzarella, Parmesan, and parsley. Season with a pinch of salt and pepper.

Assemble lasagna: Spread 1 cup meat sauce on bottom of baking dish. Layer 4 noodles over sauce. Spread one-third of ricotta mixture, then 1¼ cups sauce. Repeat twice, ending with sauce. Sprinkle remaining mozzarella on top.

Cover with foil and bake for 25 minutes. Remove foil; bake 15–20 minutes more until cheese is bubbly and golden.

Let lasagna rest 10 minutes before slicing to set the layers.

Garnish with extra parsley and serve warm.