Combine the cheese filling ingredients in a medium bowl and set aside.
Heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes.
Add the ground beef and sausage and increase heat to medium-high. Cook for 8-10 minutes, or until cooked through.
Add garlic during the last minute. Drain excess grease.
Add the chicken broth and use a spatula to clean the bottom and sides of the pot.
Add the marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce to a simmer.
Preheat oven to 375°.
Begin boiling a large pot of salted pasta water for the lasagna noodles. Cook the noodles to al dente according to package instructions.
Drain and rinse with cold water until noodles are completely cool.
Spread 1 heaping cup of meat sauce on the bottom of a 9 x 13-inch casserole dish. Add 4 lasagna noodles.
Spread 1/3 of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.
Top with 4 more lasagna noodles, 1/3 of the ricotta cheese mixture, and 1 ½ cups meat sauce.
Finish with 4 more lasagna noodles, the rest of the ricotta mixture, and the rest of the meat sauce.
Top with 2 ½ cups of mozzarella cheese.
Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish.
Bake for 35 minutes. Remove cover and bake for 10 more minutes.
Remove and garnish with fresh parsley. Let it sit for 15 minutes prior to serving.