Preheat oven to 350. In large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to boil, reduce heat and simmer 30-45 minutes. Boil the noodles.
In small bowl, combine Ricotta, Parmesan, parsley and eggs.
Spoon 1/4 of sauce into bottom of a 13x9x2 inch baking pan. Place lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of Ricotta mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.