Heat oven to 400.

Boil lasagna sheets until al dente, drizzling olive oil between each cooked lasagna noodle.

Combine ricotta cheese, pecorino Romano, warm marinara sauce, salt, pepper, and parsley in a small or medium bowl with a wooden spoon, until ingredients are thoroughly incorporated and ricotta has taken on an orange tone.

Cut up meatballs and sausages into small, bite sized pieces.

Build first two layers of lasagna in this order:

Sauce

Lasagna sheet

2 tablespoons ricotta mixture

2 slices provolone

Sauce

Grated Romano

At the beginning of the third layer, begin to add the meatballs and sausages. Make sure the top of the lasagna is evenly coated with the meat.

Top with lasagna sheet, marinara sauce, mozzarella pizza cheese, pecorino Romano, and basil.

Bake for 35-40 minutes, or until the cheese on top is melted, bubbling, and golden brown.

Let cool for about 15-30 minutes.

Enjoy!