This was the best lasagna I ever had, restaurant or no restaurant. The key is the Italian ground sausage because it enhances the overall taste. Instead of using 0.75 lbs of ground beef (80/20) and 1.25 lbs. of Italian ground sausage, I used 1 lb. each of ground beef and Italian ground sausage.
It's not feasible to find meat in those measurements but you will for 1 lb. and it still tastes perfectly. It also provides a more balanced taste since sausage is much stronger. I also used the oven ready lasagna noodles 1. to save time and 2. easier to spread the ricotta cheese mixture on it. Finally, I didn't use parsley either. I have personally found parsley to be too strong for my taste and it's unnecessary to add to a lasagna recipe. It doesn't offer any special value to it.
