Heat a large pot with olive oil over medium heat, add in ground beef and pork. Use a spoon to break up the meat into small pieces. If there’s any excess fat, remove with wooden spoon and discard.
Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in Italian seasoning, parsley, basil, fennel, bay leaves, salt and pepper to taste. Pour in crushed tomatoes, tomato paste, tomato sauce, Worcestershire sauce, water, and chicken bouillon. Stir to combine and bring to a low boil. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally. If sauce gets too thick, add ½ cup water. Make sure sauce doesn’t get too thick. If mixture gets too dry, add ¼ cup tomato sauce.
Meanwhile, place lasagna noodles into the bottom of a large. Pour boiled hot water directly over the noodles (they can be stacked), making sure each noodle is covered with water.. Let them soak for 30 minutes, then drain and rinse with cold water to prevent them from sticking together.
In a medium bowl, combine ricotta cheese with egg, 2 tablespoons parsley, dried parmesan, ½ teaspoon salt, and nutmeg. Refrigerate until ready to use.
Preheat oven to 375 °F and spray a 9x13 casserole dish with olive oil.
To start, divide ricotta mixture and meat sauce into thirds. Spread about 1 ½ cup of meat sauce in the bottom of the dish. Place noodles on top, lengthwise. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella. Repeat this two more times for a completed three layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella. Cover dish with aluminum foil.
Bake in preheated oven for 50 minutes, taking out after 25 minutes to remove foil, then reinserting into oven or until cheese on top is golden brown.