Heat a skillet over medium high heat, then brown the sausage and ground beef until fully cooked, about 5 minutes.*
Soak up any excess fat in the pan with a paper towel, then add the garlic, and stir for 1 minute, until fragrant.
Add the tomato sauce and simmer for 3 minutes, then turn off the heat**.
In a bowl, mix together the ricotta, parmigiano reggiano, egg, basil, salt, and pepper.
To build the lasagna, spread enough meat sauce on the bottom of a 9x13 baking pan to cover in an even layer, about 1.5 cups.
Arrange a single layer of no-boil noodles on top of the sauce, then spread a thin layer of ricotta on top of the noodles. I use an offset spatula to make this easier.
Sprinkle a handful of mozzarella over the ricotta, then repeat this layering process about 3 more times, with meat sauce, noodles, ricotta, and mozzarella.
When you get to the last layer, finish with noodles, meat sauce, mozzarella cheese, and a little extra parmesan if you'd like.
Place the pan on a baking sheet, then cover the top tightly with aluminum foil. This is essential for cooking the no-boil noodles.
Bake for 1 hour, until the noodles have cooked through, and the cheese is melted and bubbling. Serve and enjoy!
*There should be enough fat in the sausage to prevent sticking, but if you feel you need to, you can add some olive oil before browning the meat.**I happen to know from experience that I don't need to add any salt to the meat, since there's substantial salt in the sauce. However, feel free to taste and adjust as needed.If you prefer to boil your own noodles: Bring a big pot of water to a boil, and add a generous amount of salt (the water should taste like sea water). Boil the lasagna noodles in batches (so they don’t stick), for 6 minutes per batch. Remove from the water and lay flat on a baking sheet until ready to use for the lasagna.