In a large pot over medium heat, brown ground beef and sweet Italian sausage until fully cooked, about 8-10 minutes. Drain any grease, then stir in minced garlic and sauté until fragrant, roughly 1 minute. Pour in prepared spaghetti sauce, stirring to combine, and let it simmer gently for at least 30 minutes to enhance the flavors.

In a mixing bowl, combine ricotta cheese, eggs, and dried parsley. Season with salt and black pepper, and mix until smooth and creamy.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a layer of the meat sauce across the bottom. Layer lasagna noodles on top, followed by 1/3 of your ricotta mixture. Then add 1/3 of both shredded mozzarella and grated Parmesan cheese. Repeat these layers twice more, finishing with a layer of noodles topped with the remaining meat sauce.

Cover the assembled lasagna tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese topping is golden brown and bubbling.

Once baked, remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.