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Brown the Italian sausage and ground beef, breaking it up into small pieces.
Add the chopped mushrooms, salt, black pepper, and red pepper flakes.
Cook until the meat is browned and any liquid from the mushrooms has evaporated.
Add the marinara sauce and ½ cup of water, then simmer for 2 hours until the meat is very tender.
In a separate bowl, mix together the beaten eggs, ricotta cheese, cubed mozzarella, grated Parmesan, chopped parsley, salt, black pepper, and cayenne.
Boil the lasagna noodles, drain, rinse, and keep in cold water.
Assemble the lasagna in a deep 15" x 10" pan, layering the meat sauce, noodles, and cheese mixture.
Top with more mozzarella and Parmesan cheese.
Bake at 375°F for 30 minutes, then remove the foil and bake for another 30-35 minutes until golden brown and bubbling.
Let the lasagna sit for 20 minutes before serving.