First preheat the oven to gas marked 175C degrees (350 F degrees)
Cook ground beef and sausage in a large pot over medium heat; drain. Stir in tomato sauce, mushrooms, garlic salt, oregano, thyme, and basil; season with salt and black pepper. Simmer 30 minutes.
Add salt, water and olive oil to a large pot and boil. Then cook the lasagne sheets in the boiling water until soft - about 7 - 9 minutes, drain and set aside.
Add together ricotta cheese (or its alternative), eggs, and Parmesan cheese in a bowl.
Put a thin layer of meat sauce at the bottom of a baking tray or dish, followed with 3 layer lasagne sheets over top. Spread a 1/3 ricotta cheese mixture over sheets; sprinkle a 1/4 mozzarella cheese on top. Scoup 1/3 meat sauce over mozzarella cheese, repeat layering 2 times more and finish with remaining mozzarella cheese.
Put in the preheated oven and bake until cheese melts and sauce bubbles for one and half hours. To prevent from burning, cover lasagne with foil.
Let sit before serving for 10 to 15 minutes.
