10 Cheese Beef Lasagna

3 lbs lean ground beef
1/2 red onion diced small
4 cloves garlic
2 eggs
Handful of Feta
1 cup ricotta
1 lb mexican cheese mix
1 cup sour cream, this was on accident, I meant to but cottage cheese! But it came out pretty delicious!

1/4 cup finely grated parmesan
1/4 cup parmigiano reggigiano
1/4 cup pecorino romano
2- 29 oz can tomato sauce
1-8oz pkg cream cheese
handful fresh basil, chopped
handful fresh oregano, chopped
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 pkg lasagna noodles

Heat a deep and large pan over medium heat, add 1 1/2 tablespoon Olive Oil and  the chopped onion and garlic. Saute' until the onion look slightly clear and before the garlic turns dark brown. Add in the ground beef. you can also add a little spicy sausage to this as well if you wanted a new flavor. Salt and pepper the meat about a teaspoon pepper and 2 teaspoons salt. Once the meat is lightly browned add in the fresh oregano and basil, and the tomato sauce. Simmer over low to medium low heat. Put the cream cheese into the meat and tomato sauce. Add half of the dried herbs to the meat sauce as well. Stir occasionally and reduce to low heat.
Mix the eggs, ricotta, sour cream and all the other cheeses except for the feta and mexican cheese mix. Add in salt, pepper and the other half of the dried herbs. Boil the lasagna noodles, or use the premade ones where you don't have to cook them first.
In the bottom of the lasagna dish put about 1 cup of the meat sauce, will prevent the noodles from sticking to the bottom of the dish. Place a layer of lasagna noodles down, spoon some of the ricotta cheese sauce on the noodles and sprinkle some mexican cheese blend next, and then the meat sauce, repeat the layers until you end with a layer of noodles on the top. Put the rest of the mexican cheese mix on the top and crunch a handful of feta over the top and bake at 350* until its bubbly around the edges and nicely browned. About 45 minutes. Let it cool for at least 15-30 minutes before serving so that it stays together after you cut it.