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Preheat the oven to 350°F.
In a skillet, brown the ground beef and onions together, then drain the fat. Set the mixture aside.
Remove the Italian sausage from its casing, crumble it and cook it briefly in a Dutch oven with the minced garlic.
Add the tomatoes, tomato puree and tomato paste. Season the sauce with basil, cinnamon, salt, and pepper.
Add in the ground beef mixture and stir well. Simmer the sauce for 20 minutes, stirring occasionally.
Combine the ricotta and eggs in a bowl.
In a 15-inch lasagna pan, place a small amount of sauce on the bottom.
Layer ¼ of the noodles, ⅓ of the ricotta mixture and ⅓ of the grated cheese; cover with ¼ of the sauce.
Repeat the layers twice.
Top with the remaining noodles and cover with the remaining meat sauce.
Bake for 45 minutes.
Let sit 10 minutes before slicing and serving.