Preheat oven to 425 degrees. In large pot or Dutch oven over medium heat, cook sausage, ground beef, onion and garlic, stirring frequently until browned.
Spoon out a little of the fat, if necessary, but keeping some fat is okay.
Add alfredo sauce, diced tomatoes, and tomato sauce to meat mixture and mix until well blended.
Remove from heat and set aside.
Whisk egg in a medium bowl; add ricotta and salt, then mix until well blended.
Set aside.
To assemble lasagna, first spread ⅓ of meat mixture evenly across the bottom of a 9x13 baking dish.
Next, spread a layer of ½ of the chicken breast slices over the meat sauce, followed by a layer of ½ of the ricotta cheese mixture, followed by ⅓ of the mozzarella cheese slices.
Repeat layers–⅓ meat mixture, ½ of the chicken breast slices, ricotta cheese mixture, ⅓ mozzarella slices.
Add remaining meat mixture, sprinkle with parmesan cheese, and top with remaining mozzarella cheese slices.
Cover with foil, being careful to make sure that the foil does not touch the cheese.
Bake for 25-30 minutes.
Remove foil and bake an additional 20-30 minutes, until cheese is is brown and bubbly.
Let cool for at least 20 minutes before serving, or, for easier cutting & serving, let cool then refrigerate overnight and cut into slices before reheating.