Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil and generously season with kosher salt. Cook the lasagna noodles until al dente, according to package instructions. Drain and rinse with cold water. Separate any noodles that are stuck together. Drizzle the noodles with a little olive oil.

In a large pot, heat the olive oil over medium-high heat. Add the sausage and ground beef, season with salt and pepper. Cook, stirring occasionally, until browned, about 8 minutes. Drain excess grease.

Add the marinara sauce to the cooked sausage and meat and stir to combine.

In a large bowl, combine the ricotta cheese and eggs. Add the heavy cream and lemon juice and stir until smooth. Stir in 1 cup shredded mozzarella cheese and 3/4 cup Parmesan cheese. Season with salt and pepper.

Spread 1 1/2 cups of sauce on the bottom of a 9x13 baking dish that is at least 2 1/2-inches deep. Top with a layer of noodles, try not to overlap them.

Top with 2 cups of sauce and 1/2 cup shredded mozzarella cheese. Top with another layer of noodles and spread ricotta cheese mixture evenly over the noodles.

Add another layer of noodles, 2 cups of sauce, and 1/2 cup of shredded mozzarella cheese.

Top with another layer of noodles and finish with remaining sauce, mozzarella cheese, and Parmesan cheese. The pan will be very full.

Tent the lasagna with foil and secure tightly all around the edges. Place lasagna pan on a baking sheet and bake for 40 minutes. Carefully remove foil and bake an additional 15 to 20 minutes or until hot and bubbly.

Remove from oven and let the lasagna sit for 15 minutes before serving. Garnish with fresh basil or parsley, if desired. Serve warm.