Preheat oven to 375°F and prepare a large aluminum roasting pan (approximately 12x18 inches) by spraying with cooking spray.

In a large pot or Dutch oven, cook ground beef, Italian sausage, and diced onions over medium-high heat until meat is browned and onions are soft, about 12-15 minutes. Drain excess fat.

Add minced garlic and cook for 1 minute until fragrant.

Stir in both jars of marinara sauce, crushed tomatoes, Italian seasoning, basil, salt, and pepper. Simmer for 10 minutes, then add 1 cup of water to thin the sauce slightly for the no-boil noodles.

In a large bowl, combine ricotta cheese, eggs, 1/2 cup Parmesan cheese, and chopped parsley, mixing until well blended.

Spread 2 cups of meat sauce evenly across the bottom of the prepared roasting pan.

Layer 8 lasagna noodles over the sauce, breaking to fit as needed.

Spread half of the ricotta mixture over the noodles, then sprinkle with 2 cups of mozzarella cheese.

Top with one-third of the remaining meat sauce, then repeat layers one more time.

Finish with remaining 8 noodles, remaining meat sauce, remaining mozzarella cheese, and remaining Parmesan cheese.

Cover tightly with aluminum foil and bake for 60 minutes.

Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.

Let lasagna rest for 20 minutes before cutting to allow layers to set properly.