Place lasagna noodles in a 9x13 casserole dish and cover with hot water. Allow noodles to soak while preparing the meat sauce - you can alternately pre-cook your lasagna noodles in boiling water OR use the lasagna noodles labeled "Oven Ready" that do not require pre-cooking.
In large skillet, brown ground beef and Italian sausage until no pink remains. Drain any excess oil from the skillet.
Add the minced garlic and saute 1-2 minutes longer, until fragrant.
Next, add the marinara sauce and herbs to the skillet. Bring sauce to a boil; reduce heat and simmer, covered, about 20 minutes to allow the flavors to marry together.
In a medium bowl, mix together ricotta, ½ cup parmesan, egg, salt, and pepper.
Add the remaining parmesan cheese to the mozzarella cheese and toss together. Set aside for assembling the lasagna.
Preheat oven to 375°F.
Remove lasagna noodles from the water and set aside to assemble the lasagna. Discard the soaking water.
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 ⅓ of the ricotta mixture over the noodles. Top with ⅓ 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. Remove the aluminum foil and bake for an additional 20-30 minutes or until the lasagna is bubbling and the cheese melts and begins to brown around the edges.