Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook lasagna noodles according to package instructions. Drain pasta and use paper towels to wipe off any excess water. Lay the cooked noodles out in a single layer on foil.
While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.
Stir in marinara sauce and Alfredo sauce.
Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles (about 3 noodles across).
Spread a layer of ricotta (about ¾ cup) over the noodles. I find that it’s easiest to drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.
Sprinkle a layer of mozzarella over top of the ricotta (I use about 1 cup of mozzarella per layer).
Repeat layers twice more.
Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella, and top with Parmesan cheese.
Cover a large baking sheet with foil (to catch any drips), and place the lasagna dish on top of the foil.
Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.