Preheat oven to 350 degrees.
In a large, heavy bottomed skillet brown the beef and the sausage over medium-high heat. Drain the fat. Lower heat to medium-low and pour in the jars of sauce, then pour a splash of dark soda into the jars and swirl them around, to get all the saucy goodness out. Pour into the pan. Add the tomato paste. Sprinkle on the cinnamon, salt, pepper, and Italian seasoning. Stir to combine and warm through – about five minutes.
Line the bottom of a 9x13 pan with one row of lasagna noodles slightly overlapping one another. (You may need to add one noodle laying in the opposite direction to ensure the entire bottom of the pan is covered.)
Pour in ½ cup of water so that it covers the bottom of the pan but does not go over the noodles, rather it should be just touching the underside of them.
Ladle in ⅓ of the sauce and spread to the edges. Cover with ⅓ of the mozzarella cheese.
Repeat this process again with noodles, sauce, and cheese. On the final layer, go meat sauce first, then noodles, followed by the Swiss cheese, topped with the remaining shredded mozzarella.
Spray a large piece of tinfoil with baking spray and cover the pan (so the cheese doesn’t stick when baking!).
Bake in preheated oven for 60 minutes before removing tinfoil and cooking 15 – 20 minutes more, or until cheese is golden brown and melted on top.
Remove from oven and allow to stand for 15 minutes before serving.