In a large pot over medium heat, brown 1 pound of ground beef and 1 pound of Italian sausage for about 5-7 minutes until no longer pink. Stir in 1 chopped onion and 3 minced garlic cloves, cooking until the onion is translucent. Add 28 ounces of crushed tomatoes, 2 tablespoons of tomato paste, and 2 teaspoons of Italian seasoning. Let it simmer for 15 minutes, stirring occasionally until the sauce thickens.

In a mixing bowl, combine 15 ounces of ricotta cheese (or cottage cheese if preferred), 8 ounces of cream cheese, 1 cup of sour cream, and 1/2 cup of grated Parmesan. Crack in 2 eggs to bind the mixture, then whisk thoroughly until creamy and smooth.

Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, start with a layer of no-boil lasagna noodles, covering the bottom evenly. Follow with a third of the meat sauce and a generous layer of the cheese mixture. Repeat the layering process twice more—noodles, sauce, cheese—ending with a layer of meat sauce on top. Sprinkle 2 cups of shredded mozzarella across the surface for a deliciously gooey finish.

Cover the assembled lasagna with aluminum foil to prevent sticking. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 15 minutes.

Once out of the oven, let your Million Dollar Lasagna rest for 10-15 minutes to allow the layers to set.