In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and finely chopped carrot, and sauté until softened, about 5-7 minutes.

Increase heat, stir in ground beef and pork sausage, and brown the meat for about 10 minutes. Mix in crushed tomatoes, tomato paste, and Italian seasoning; lower the heat, and let simmer for 45 minutes.

In a bowl, combine ricotta cheese, shredded cheeses, beaten egg, and a pinch of salt and pepper. Mix until thoroughly blended.

Preheat your oven to 325°F. In a 9x13 pan, start layering with bolognese sauce, no-boil lasagna noodles, ricotta mixture, and shredded cheese until ingredients are used up.

Cover with foil and bake for 75-90 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.

Let the lasagna rest for at least 15 minutes before slicing.