1. Sauté the Veggies: Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and green pepper and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Brown the Meat: Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a spoon, until browned and no longer pink. Drain any excess grease.

3. Flavor Boost: Stir in the chopped oregano, basil, garlic powder, onion powder, and smoked paprika. Cook for 1-2 minutes to let the spices bloom. Pour in the pasta sauce and bring to a simmer.

4. Cook the pasta: Fill a large pot with water and a generous amount of salt. Bring to a boil. Take half of the pasta in the box and break it up into fourths and place in the pot. Cook until al dente, about 10 minutes. Drain and reserve about a cup of pasta water. Rinse the noodles with cold water to make it easy to handle.

5. Layer the lasagna: In a deep shallow pan, add a little pasta sauce to the pan and add enough noodles as the first layer to cover the bottom of the pan; add more pasta sauce, a cup of mozzarella cheese, a layer of lasagna, pasta sauce, last layer of noodle.

6. Cheese It Up: Sprinkle half of the mozzarella cheese over the lasagna, followed by the parmesan. Cover and cook for another 5 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve: Top with more shredded mozzarella and a sprinkle of chopped parsley. Let it rest for a few minutes before serving.