In a large nonstick skillet, cook and crumble the ground beef and Italian sausage until no longer pink. Add onion when it is about halfway cooked.
Drain off grease and add marinara sauce and pizza sauce. Set aside.
In a medium bowl, stir together ricotta cheese, Parmesan cheese, eggs, parsley, garlic powder, and pepper.
Spread 1 1/2 cups of meat sauce in the bottom of a greased 9x13-inch pan.
Arrange 4 noodles in the pan and top with half of the ricotta mixture, spreading it evenly.
Top with a cup of meat sauce and 1 cup of mozzarella.
Place another layer of noodles, the remaining riccota mixture, another cup of meat sauce, and then another cup of mozzarella.
Finish off with the remaining layer of noodles and the remaining sauce.
Sprinkle remaining mozzarella on top. Spray the underside of a piece of aluminum foil with cooking spray and cover the lasagna.
Refrigerate until ready to bake.
Place lasagna on counter and preheat the oven to 375 degrees F.Bake for 45 minutes covered. Uncover and bake for another 15 minutes. Let sit for at least 10 minutes before serving.