Great Lasagna.

This is the recipe that I use to make lasagna. I've added to it and modified it until I think it is quite divine.

Great Lasagna

1 pound bulk pork sausage, hot or mild
1/2 pound ground beef (Optional)
1 can sliced mushrooms
1 can sliced black olives
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced; OR garlic powder to taste
8 to 10 ounces tomato sauce
1 7 1/2 ounce can diced tomatoes
1 6 oz. can tomato paste
1 1/2 teaspoons dried crushed basil
1 teaspoon dried crushed oregano
6 packaged dried lasagna noodles
1 15 oz. container ricotta cheese
1 beaten large egg
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper
4 cups shredded mozzarella cheese
1/2 cup shredded cheddar
Pepperoni slices

Brown sausage with onions, green peppers, and garlic in a skillet. Drain off fat. Transfer to a large saucepan. Add tomato sauce, mushrooms, tomato paste, UNdrained tomatoes, olives, basil, and oregano to meat mixture. Simmer for 15 minutes.
Put noodles on to boil. Cook until tender, about 10 to 15 minutes. Drain. For Filling, stir together ricotta cheese, egg, parmesan cheese, and pepper.
Layer 3 cooked noodles in the bottom of a 9X13 pan. Spread with HALF the filling. Top with HALF the meat sauce and HALF the mozzarella cheese. Layer in pepperoni. Repeat layers. Sprinkle with cheddar. Bake at 375 for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Makes 6 to 8 servings. May be made the day before and refrigerated. If refrigerated, increase cooking time to 45 minutes to an hour.
NOTES: To make this even easier, use 3/4 of a package of frozen pepper & onion “seasoning blend” instead of chopping fresh onion & green pepper. Also, 2 teaspoons of Italian seasoning can be substituted for the basil & oregano.