Heat oil in a large deep skillet over medium-high heat. Add ground beef and sausage and cook, crumbling with a wooden spoon until browned, about 5 to 7 minutes. Add jalapeno, onion, and garlic and cook, stirring often, until vegetables are softened, about 3 minutes. Stir in pepperoni, tomatoes, tomato paste, oregano, and water. Season with salt and pepper. Bring to a simmer, reduce heat, and cook uncovered, stirring occasionally.

Preheat the oven to 350°F (180°C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Coat a 9x13-inch baking dish with cooking spray. Spread a thin layer of sauce over the bottom of the prepared dish. Top with a layer of lasagna noodles, half of ricotta, and 1/3 of mozzarella cheese. Sprinkle with 1/3 of grated Parmesan cheese and 1/3 of sauce mixture. Repeat another identical layer. Top with remaining sauce, mozzarella cheese, and Parmesan cheese.