Bring 4 quarts of salted water to a boil and blanch lasagna sheets for 10 to 20 seconds.
Remove sheets from boiling water and cool quickly in ice water.
Lay cooled lasagna sheets on clean kitchen towel to dry.

Warm alfredo sauce in sauce pan.

Cover the bottom of the lasagna pan with marinara sauce.
Arrange lasagna sheets to cover bottom of pan, spread 1/3 of the ricotta cheese and egg mixture over lasagna sheets, spread 1/2 the container of the alfredo sauce and marinara sauce over the ricotta cheese.
Arrange a second layer of pasta sheets, spread 1/3 of the ricotta cheese and egg mixture over lasagna sheets, cover with marinara sauce.
Arrange a third layer of pasta sheets, spread 1/3 of the ricotta cheese and egg mixture over lasagna sheets, spread remaining container of the alfredo sauce over the ricotta cheese and top with marinara sauce.
Arrange the fourth and final layer of lasagna sheets top with marinara sauce and fresh whole milk ricotta cheese.
Cover with foil. Bake 30 minutes covered. Remove foil bake another 10 to 15 minutes to brown cheese. Remove from oven let stand for 10 minutes before serving.
Serves 6 to 8