Preheat your oven to 350ºF (175ºC) and lightly spray a 9x13 casserole dish with cooking spray to prevent sticking.

In a large skillet over medium heat, brown the ground beef and sweet Italian sausage for about 8-10 minutes.

Add the minced garlic to the skillet with the browned meat, and sauté for another 1-2 minutes until fragrant. Pour in the prepared spaghetti sauce and let it simmer for 5 minutes.

In a large bowl, mix together the ricotta cheese, eggs, 2 cups of mozzarella, Parmesan cheese, parsley, salt, and black pepper until creamy and smooth.

Spread ¾ cup of the meat sauce on the bottom of the prepared casserole dish. Place 3 uncooked lasagna noodles, followed by ⅓ of the cheese mixture, then drizzle ¼ of the remaining meat sauce. Repeat this process two more times, finishing with a layer of noodles and meat sauce on top.

Sprinkle the remaining 1 cup of shredded mozzarella and ¼ cup of grated Parmesan cheese evenly over the top layer of meat sauce.

Cover the casserole dish with aluminum foil and bake for 50 minutes.

After 50 minutes, carefully remove the foil and bake uncovered for an additional 10 minutes or until the cheese is golden.

Let the lasagna rest for 10 minutes before slicing.