Preheat the oven to 375 degrees F.
In a large skillet over medium heat cook the onion and pepper in the olive oil.
Once the onions and peppers are translucent, add the ground beef and sweet sausage. Cook the meat until browned. Season with salt and pepper to taste. Set aside.
In a large bowl, add the ricotta, Parmesan cheese, eggs, basil, and oregano. Season with salt and pepper to taste. Stir to combine with a spoon.
Pour a layer of marinara sauce in the bottom of a 9x13-inch baking dish.
Add the dried no boil lasagna noodles in an even layer. About 5 noodles for each layer. (four across and one partially broken to go on the lengthwise of the pan)
Spoon some of the meat, onions, and peppers mixture over the dried lasagna noodles.
Drop spoonfuls of seasoned ricotta.
Sprinkle with a handful of shredded mozzarella cheese.
Repeat the layering process.
Add a top layer of no boil lasagna noodles. Pour marinara sauce on top of them.
Pour 1 cup of water over the top of the lasagna.
Sprinkle a good amount of shredded mozzarella cheese on top.
Cover the entire pan with aluminum foil. Place the pan on a half sheet pan lined with parchment paper. (This will help should you pan bubble juices over.)
Cook for 1 hour covered. Remove the aluminum foil and cook for an additional 20 minutes, or until the cheese is golden brown and filling bubbling up.
Let cool 15-20 minutes before slicing and serving.