Bring a large pot of salted water to boil. Add the lasagna noodles, and cook until al dente. Drain well, rinse with cool water, and set aside.

Add the sausage to a large skillet set over medium-high heat. Brown the ground beef, breaking it up into fine pieces. Set aside to cool slightly.

Stir together the ricotta, egg, parmesan and herbs. Stir in the sausage.

Preheat the oven to 350 F.

Spread 1/2 cup of sauce in the bottom of a 13 x 9 baking dish. Lay the first layer of noodles down, trimming as necessary with scissors or a sharp knife. Top with a quarter of the ricotta mixture and approximately 2/3 cup pasta sauce and spread across the pasta sheets. Sprinkle with a handful of shredded cheese.

Repeat with the next three layers, until the cheese is gone. Top with a final layer of pasta sheets. Spread with another 2/3 cup of sauce.

Cover the pan with foil and bake for 45 minutes. Top with approximately 1 1/2-2 cups of cheese and bake uncovered for an additional 15 minutes.

Let the lasagna rest for at least 15 minutes before serving. Serve with additional sauce and cheese, depending on how much sauce was absorbed by the pasta during baking and personal preference.