In a large pot over medium-high heat, add beef, sausage and garlic. Saute until meat is cooked through. Drain and discard fat.
Turn heat to low and stir in tomato paste, tomato sauce, onion soup mix, pepper, oregano, 1 tbsp parsley, basil, sugar, and 1/4 teaspoon thyme. Cover and simmer for 30 minutes.
Cook lasagna noodles according to package directions, and set aside. If you're using oven ready noodles, skip this step.
In a small bowl, stir together ricotta cheese, 2 cups of mozzarella cheese, 1 tbsp parsley, 1/4 cup parmesan cheese, salt, and 1/2 teaspoon ground thyme.
Preheat oven to 350 degrees. To assemble, use a 9x13 casserole dish. Cover bottom of dish with a thin layer of meat sauce (about 1 cup). Place 4 lasagna noodles over sauce (you may need to cut or break the noodles for this). Cover noodles with 1/3 of the cheese mixture and then 1/3 of the meat mixture. Repeat process of noodles, cheese and meat two more times. Top final layer with remaining cup of mozzarella cheese and 2 tbsp of parmesan cheese. Cover with aluminum foil and bake for 60 minutes. Remove foil after 30-40 minutes if you'd like your cheese to brown.