In a large skillet over medium-high heat, cook and crumble the ground beef and Italian sausage until browned, about 8–10 minutes; drain excess fat. Stir in marinara and pizza sauces, letting it simmer for 5 minutes.

In a mixing bowl, whisk together eggs, ricotta cheese, Parmesan cheese, dried parsley, and pepper until smooth.

Spread 1 cup of meat sauce onto the bottom of a greased 13x9-inch baking dish. Layer 4 no-cook lasagna noodles across the sauce, followed by half of the ricotta mixture and another cup of meat sauce. Sprinkle 1 cup of mozzarella cheese, then repeat layers until finishing with noodles, sauce, and mozzarella.

Top with remaining meat sauce and mozzarella cheese. Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight.

Preheat oven to 375°F (190°C). Remove lasagna from fridge for 15 minutes, bake covered for 45 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.

Let the lasagna rest for 10 minutes before slicing.