Place lasagna noodles in a 9×13 casserole dish and cover with hot water. Allow noodles to soak while preparing the meat sauce, Or pre-boil noodles.
In large skillet, brown ground beef and Italian sausage until no pink remains. Drain any excess oil from the skillet.
Add the garlic and saute until fragrant. Next, add the marinara and herbs to the skillet. Bring sauce to a boil; then simmer, covered, about 20 minutes.
Mix together ricotta, parmesan, egg, salt, and pepper. Add parmesan and mozzarella cheese and toss together.
Ladle just enough meat sauce into the casserole dish to cover the bottom of the pan.
Top with a single layer of lasagna noodles, tearing any noodles in half to cover the entire area of the pan.
Spread about 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the remaining sauce mixture.
Top with 1/3 of the remaining sauce mixture. Sprinkle 1 cup of mozzarella cheese mixture over the sauce.
Continue layering noodles, ricotta, sauce, and cheese until you have made three layers. Top the final layer with 2 cups of mozzarella cheese.
Cover the lasagna with aluminum foil and bake for 30 minutes at 375° F. Make sure foil isn't touching cheese or it will stick.
Remove the aluminum foil and bake for an additional 20-30 minutes or until the lasagna is bubbling and the cheese melts.