In a large skillet, brown the ground beef and Italian sausage over medium heat, stirring frequently. Add crushed garlic and Italian herbs with salt and pepper, cooking until fragrant, about 5 minutes. Pour in the marinara sauce and let it simmer on low for 10 minutes.

In a mixing bowl, combine ricotta cheese, cream cheese, sour cream, and a pinch of salt. Mix vigorously until well blended and smooth.

In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagna noodles on top, followed by half of the cheese mixture, and then another layer of meat sauce. Repeat until all ingredients are used, ending with a layer of meat sauce.

Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Ensure it is evenly distributed for the best bubbling effect as it bakes.

Preheat oven to 375°F (190°C). Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

Let the lasagna rest for about 10-15 minutes before cutting. This helps the layers firm up for easier slicing.