In a large skillet over medium heat brown the ground beef and sausage together. Drain off and discard any fat.
Add the minced garlic and spaghetti sauce. Simmer for 5 minutes.
In a large bowl, mix together the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well.
To assemble, spray a 9×13 baking pan with cooking spray.
Spread ¾ cup of sauce on the bottom of the baking pan.
Cover the bottom with 3 uncooked lasagna noodles.
Top with ⅓ of the cheese mixture and ¼ of the sauce.
Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
Top with 3 noodles, remaining sauce, remaining 1 cup of mozzarella and Parmesan cheese.
**If your sauce is a thick, hearty sauce, add ½ cup water to the edges of the pan. If your sauce is runnier like Old World Style Ragu, you won’t need as much water).
Spray a sheet of aluminium foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This spray prevents the cheese from sticking.
Bake in a preheated 350 degree Fahrenheit oven for 50 minutes. Uncover and bake an additional 10 minutes.
Let the lasagna stand for 10 minutes before cutting and serving.