In a medium bowl, combine all the items for the cheese filling. Mix well and set aside. 

Take 1/2 c. marinara sauce and spread it on the bottom of your 9x13 baking dish.

Preheat oven to 375° F. 

Fill a large pot with water and set on stove to boil.

In a pot, heat up olive oil on medium head. Add the diced onions and allow them to cook for about 10 minutes.

Add the ground beef and sausage to pan and increase heat to medium-high. Using a spatula, break up the meat so it is crumbled into small pieces. Cook until cooked through, about 9-10 minutes. Add the garlic just before the meat is finished cooking and drain the excess grease.

Add chicken broth to the pan with the meat and use the spatula to scrape the bottom and sides of the pot. Add the remaining marinara sauce to the meat, and Worcestershire sauce or hot sauce if desired. Bring the sauce to a boil. Once boiling, lower heat and allow to simmer.

While sauce is simmering, boil your lasagna noodles according to the package directions. Drain and rinse the noodles. 

On parchment paper, line up the cooked noodles. 

Spread an even layer of the cheese mixture onto each noodle.

Spread 1/4 c. of sauce over the cheese on each noodle, reserve the rest of the sauce.

Roll up the noodles and transfer to your baking dish, laying the noodles with the seam down. 

Top with remaining meat sauce and sprinkle with mozzarella.

Spray foil with nonstick cooking spray and cover the dish with the foil. 

Bake for 35 minutes. 

Remove and garnish with parsley, if desired.