Preheat your oven to 400°F. Trim the sheets of pork panko noodles to fit a 13x9-inch casserole dish, and set them aside.

In a large skillet over medium-high heat, cook the sausage and ground beef, stirring frequently to break them apart. Cook until browned and fully cooked, about 15 minutes. Drain any excess grease, stir in the browned butter cream sauce, and add salt to taste if needed.

In a medium-sized bowl, mix 1½ cups of mozzarella, the ricotta cheese, eggs, and Parmesan cheese. Blend until evenly combined.

Assemble the lasagna: In the casserole dish, layer half of the meat sauce, one sheet of noodle, and half of the cheese mixture. Repeat the layers with the remaining meat sauce, another noodle sheet, and the rest of the cheese mixture. Sprinkle the remaining 1½ cups of mozzarella cheese evenly over the top.

Bake the lasagna uncovered for 35 to 40 minutes, or until the top is bubbly and golden brown.

Let the lasagna rest for 5 minutes before slicing and serving.