A beautiful traditional Italian Lasagna
Preheat oven to 350 degrees and place rack in center position
Place a large pot of salted water to boil, when boiling add lasagna noodles and cook to package instructions. While waiting for water to boil:
Place a large pan on cooktop on high heat. Add olive oil, when oil is hot add chopped onion and cook, stirring frequently for five minutes turning down heat when necessary
Add pork and beef to pan, cook until cooked through (8-10 minutes) using a spatula to break apart. Season with sea salt and freshly ground pepper.
Add pasta sauce, garlic powder and red pepper flakes, turn down to a low simmer
While meat simmers, zest lemon and add zest to the ricotta cheese, stir well
When pasta noodles are al dente, strain in colander, rinse under cold water (we are making four layers so you need 12 noodles. Always cook more than you need because 2-3 usually break)
Place three lasagna noodles flat in a ceramic baking dish, spread a layer of meat sauce (approx 1 1/4 cup) onto noodles, then add 1/3 of the ricotta by spoonfuls and 1/ 3 of mozzarella onto meat sauce (It doesn't have to be perfect, estimate the best you can). Add another layer of noodles then pasta sauce (again 1 1/4 cup) then the cheeses and repeat one more time. Add the fourth layer of noodles, top with remaining meat sauce and then sprinkle with the freshly grated parmesan.
Place in the oven and bake for 35-40 minutes. Remove from oven and allow to rest for five minutes. Garnish with basil if desired and serve.