Prep Time: 25 minutes
Cook Time: 65 minutes
Preheat the oven to 350°F. Lightly coat a 9x13-inch glass casserole dish with cooking spray.
Cook the lasagna noodles in boiling water just until tender to the bite, about 12 minutes. Drain and set aside.
To make the meat and tomato sauce, lightly coat a large nonstick skillet with the cooking spray. Add the ground beef and sausage and cook until brown, breaking up with fork, about 3 minutes. Using a slotted spoon, transfer the meat to a plate. Set aside.
Respray the pan. Add the oil, onion and garlic to skillet and sauté until the onion is tender, about 5 minutes. Return the beef and sausage to the skillet. Add the dried basil, oregano, salt, pepper, basil leaves, sugar, puréed tomatoes and tomato paste. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the sauce is thick, about 30 minutes. Add the Parmesan. Place in the bowl of a food processor and pulse on and off just until still crumbly. Do not purée.
To make the cheese filling, stir the ricotta, cheddar, egg, milk, Parmesan, salt and pepper together in a bowl.
Spread 1 1/2 cups of the meat and tomato sauce over the bottom of the prepared casserole dish. Top with 3 noodles. Spread half of the cheese filling over the noodles. Add another 1 1/2 cups of the meat and tomato sauce, 3 noodles and the remaining half of the filling. Add another 1 1/2 cups sauce and the remaining 3 noodles. Finish with the remaining meat sauce. Top with the grated mozzarella and Parmesan.
Cover the pan tightly with foil. Bake in the center of the oven for 20 minutes, then another 15 minutes uncovered. Garnish with the basil.