Pre-heat oven to 350°F.
In a large, heavy skillet, heat the 2 Tbsp. oil over medium-high heat and sauté the onion until soft. Add the garlic and cook for another minute.
Add the beef and cook, breaking the meat up with a spoon, until it is no longer pink and it is cooked through. Season with 1 Tbsp. of Italian herbs, salt and pepper. Drain off half of the extra fat from the meat.
Mix together ricotta, cream cheese and Italian herbs in a bowl. Season with salt and pepper.
Mix the grated Parmesan and mozzarella together.
Spread about ¾ cup of the Alfredo sauce in the bottom of a 9x13-inch lasagna pan. Top with a layer of 4 uncooked lasagna noodles to make a complete layer. Add ¾ cup of the Alfredo sauce, then 1/3 of the beef, followed by 1/4 of the ricotta mixture dropped in dollops. Finish 1/3 of the baby spinach and with 1/4 of the Parmesan and mozzarella cheese mixture. Repeat this 2 more times and top with the last 4 sheets of lasagna noodles. Now finish with the remaining Alfredo sauce and remaining cheese.
Cover with foil and bake for 45 minutes, then uncover and bake for an additional 30 minutes, until bubbly and golden. Let sit for at least 15 minutes before slicing.
Best to make the day before and let the lasagna set-up overnight.