Preheat the oven to 350 degrees F (175 degrees C).

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 for 30 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles with olive oil in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain.

Meanwhile, combine ricotta cheese, eggs, and Parmesan cheese in a bowl.

Cover the bottom of a 9x13-inch baking dish with a thin layer of meat sauce; layer 3 lasagna noodles over top. Spread about ⅓ of the ricotta cheese mixture over the noodles; sprinkle about ¼ of the mozzarella cheese over top. Spoon about ⅓ of the meat sauce over the mozzarella cheese. Repeat layering twice more, finishing with the remaining mozzarella cheese.

Bake in the preheated oven until the cheese melts and the sauce bubbles, about 90 minutes. Cover lasagna with foil if the cheese begins to get too dark. Let sit before serving for 10 to 15 minutes.