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Make fresh ricotta by heating milk, cream, and salt, then adding vinegar and letting curds and whey separate. Drain the curds.
Make meat sauce by broiling ground beef and sausage, then sautéing onions and garlic in olive oil and butter, adding crushed tomatoes, salt, and sugar.
Make ricotta mixture by combining ricotta, parmesan, heavy cream, salt, pepper, egg, and nutmeg.
Layer the lasagna in a 9x13 baking dish with meat sauce, lasagna noodles, ricotta mixture, shredded mozzarella, and fresh mozzarella slices.
Bake covered at 375F for 25 minutes, then uncovered for 25 more minutes. Broil for 2-3 minutes to brown the top.
Allow to cool for 30 minutes before serving.
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