Combine the cheese filling ingredients in a medium bowl and set aside. Measure out remaining ingredients.

Heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes.

Add the ground beef and sausage and increase heat to medium-high. Use a spatula to break up the meat. Cook for 8-10 minutes until cooked through. Add garlic during the last minute. Drain excess grease.

Add the chicken broth and use a silicone spatula to clean the bottom and sides of the pot. Add marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce to a simmer.

Preheat oven to 375°. Begin boiling a large pot of salted water for the lasagna noodles. Cook the noodles to al dente according to package instructions. Drain and rinse with cold water until completely cool.

Lay the cooled noodles flat on wax or parchment paper while assembling the lasagna.

Spread 1 heaping cup of meat sauce on the bottom of a 9 x 13-inch casserole dish. Add 4 lasagna noodles, overlapping if needed.

Spread ⅓ of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.

Top with 4 more lasagna noodles, ⅓ of the ricotta cheese mixture, and 1 ½ cups meat sauce.

Finish with 4 more lasagna noodles, the rest of the ricotta mixture, and the rest of the meat sauce.

Top with 2 ½ cups of mozzarella cheese. Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish.

Bake for 35 minutes. Remove cover and bake for 10 more minutes.

Remove and garnish with fresh parsley. Let it sit for 15 minutes prior to serving.