• Mix the ground meat, sausage, and onions together in a pan over medium-high heat. Chop up the meat into crumbles with a chop-stir utensil or a wooden spoon. Cook, stirring frequently, until the meat fully browned and the onions are translucent or lightly caramelized.
• Add the garlic and sauté for about 1 minute. Mix in the remaining meat mixture ingredients and cook, covered, over low heat for 1 to 1½ hours or until the liquid has reduced a bit (this is the flavor boosting process), stirring every 15 minutes or so.
• About 30 minutes before the meat mixture is done cooking, heat oven to 350℉. Prepare a deep 9- by 13-inch glass or ceramic dish by lightly greasing it with avocado oil cooking spray; set aside.
• Prepare noodles of choice. If using Dreamfields lasagna noodles, boil them per the package directions until al dente. Once cooked, drain the noodles then run cold water over the them until cooled down enough to handle.
• Meanwhile, in a large bowl, mix together all of the creamy mixture ingredients.

Assembly

• Pick up one lasagna noodle and hold it with one hand over its pot. With the other hand, using your index finger and thumb, wipe off the excess water. Repeat with each noodle as you put it in the dish. Right now, place a layer of noodles in the bottom of the prepared dish with HALF OF THE NOODLES (4 to 5 noodles).
• Spread out HALF OF THE CREAMY MIXTURE on top the noodle layer.
• Carefully spoon HALF THE MEAT MIXTURE over the first creamy layer.
• Sprinkle HALF OF THE MOZZARELLA CHEESE atop the first meat layer.
• Place another layer with the REMAINING NOODLES over the first mozzarella layer.
• Spread the REMAINING CREAMY MIXTURE over the second noodle layer.
• Carefully spoon the REMAINING MEAT MIXTURE over the second creamy layer.

Baking

• Pop in the oven for 25 minutes.
• Remove from oven and sprinkle on REMAINING MOZZARELLA CHEESE and optional garnish parsley.
• Return to the oven for an additional 20 minutes or until heated through (it should be about 160℉) and the cheese is melted, bubbly, and possibly a little browned.
• Allow to cool at room temperature for at least 15 to 20 minutes before cutting into 15 squares with a serrated knife.