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1. Preheat oven to 350 degrees.
2. Add ½ Teaspoon salt to a large pot of cold water.
3. Bring to a rolling boil.
4. Add the lasagna noodles and olive oil.
5. Cook until al dente or approximately 8 to 10 minutes.
6. Drain in a colander.
7. Cook the ground beef and sausage in a large pot over medium heat.
8. Drain.
9. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce.
10. Season with salt and fresh ground black pepper.
11. Simmer 30 minutes.
12. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
13. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer.
14. Form a layer atop the sauce with 3 of the lasagna noodles.
15. Spread about 1/4 of the ricotta cheese mixture over the noodles.
16. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese.
17. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
18. Cover with foil.
19. Bake in preheated oven 90 minutes.
20. About the last 20 minutes remove the foil.
21. Allow to sit 10 to 15 minutes before serving.
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