Make the Meat Sauce

1. In a large skillet, brown the ground beef and Italian sausage over medium heat. Break the meat into small pieces with a wooden spoon as it cooks. There should be no more pink. Drain off the fat from the pan, and transfer the meat to a bowl.
2. Add olive oil to the pan. When it shimmers, add onions, celery, bell peppers and garlic. Sauté until tender.
3. Transfer the meat back to the pan. Mix the veggies and meat together. Add in parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, salt, pepper, oregano, basil, thyme, ground cloves and bay leaves. Mix to combine.
4. Bring the meat sauce to a light boil. After 2 minutes, cover the pan with a lid and reduce the heat to low. Allow the meat sauce to simmer and thicken for 2-1/2 to 3 hours, stirring occasionally.

Make the Ricotta Filling

1. Add Ricotta cheese, eggs, parsley, grated Parmesan, and half the grated Mozzarella to a large bowl. Blend the mixture until all ingredients are well incorporated.
2. Season the filling with salt and pepper to taste.

Assemble the Lasagna

Recipe Prep: Preheat oven to 350°F. Generously butter a 9X13 lasagna pan or baking dish. Cook lasagna noodles al dente, according to the directions on the box.

1. Ladle meat sauce on the bottom of the pan to create a base.
2. Place a flat row of lasagna noodles over the sauce. Add a layer of meat sauce over the noodles. Spread Ricotta cheese filling over the sauce. Arrange another layer of noodles on top. Continue until 3 noodle/sauce/filling layers have been completed.
3. Evenly sprinkle the remaining Mozzarella cheese over the top of the lasagna.
4. Bake for 25 to 30 minutes. Remove from oven. Allow lasagna to rest for 10 to 15 minutes before slicing and serving.