Combine the cheese filling mixture in a medium bowl and set aside. Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish.

Preheat the oven to 375°F and bring a large pot of salted water to a boil.

While the water is heating up, heat olive oil over medium heat and add the diced onions. Let them soften for 10 minutes. (This allows them to release a little sugar, which is a nice offset to the acidity of the tomatoes.)

Add the ground beef and sausage and increase the heat to medium-high. Use a spatula to break up the meat so that it's very fine and crumbled. 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 silicone spatula to 'clean' the bottom and sides of the pot. Add the remaining marinara sauce along with the Worcestershire sauce and hot sauce. Bring to a boil, then reduce to a simmer.

Let the sauce simmer gently while you boil the lasagna noodles to al dente according to package instructions. Drain and rinse with cold water. This stops the noodles from cooking and cools them off for easy handling.

Line the noodles up on parchment or wax paper.

Spread an even layer of the cheese mixture over each lasagna noodle, about 2 tablespoons each.

Spread ½ cup of sauce over each noodle (3 cups total), and reserve the rest.

Roll up the noodles tightly, while keeping the filling in, and transfer them to the baking dish, seam side down. Top with the remaining meat sauce, then sprinkle with the remaining mozzarella.

Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.

Bake for 35 minutes. If desired, remove the foil and broil at 450°F to brown the top more; watch it carefully during this time.

Remove and garnish with fresh parsley prior to serving.