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This lasagna is designed to be prepared in 2 phases: meat sauce and lasagna.
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Meat Sauce:
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Add extra virgin olive oil to a large pan on medium heat.
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Add one large yellow onion (diced) and 4 cloves minced garlic (more or less to taste) to pan.
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Saute mixture taking care to not burn the garlic.
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When the onion/garlic mixture is sauteed, add 3 pounds of ground beef and brown.
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Add salt and pepper to taste (keeping in mind that the cheese used in the lasagna contains salt).
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When the beef is browned and mixed well with the sauteed onions/garlic, drain the oil off.
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Add in the large can of crushed tomatoes and stir.
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Once well mixed, add a small amount of the tomato sauce to the pan (more or less depending on how saucy you want it).
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At this time, you can add the small can of diced tomatoes (if desired).
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Stir well and bring the mixture up to a slow boil.
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At this time, add the small can of tomato paste as well as the Italian seasonings (fresh or dried), any other spices you desire, and sugar to the mix.
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Go light on the sugar first and add more to taste.
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You dont want your sauce sweet.
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Mix all of this together at a slow boil.
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Taste the sauce and do any final flavor adjustments salt, pepper, spices, herbs, etc.
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Bring the sauce to a full boil and then reduce the heat and simmer for at least an hour.
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(I have found the longer I simmer, the better it tastes.)
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Lasagna:
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Once your sauce is ready, you can assemble your lasagna.
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Put the two containers of ricotta cheese into a mixing bowl and add one egg, Italian seasonings, and salt and pepper.
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Mix the ingredients and set aside for later use.
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Start by spreading a small amount of the meat sauce into the bottom of a 13x9 baking pan.
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Take an oven ready lasagna noodle (uncooked) and spread the ricotta mixture on it.
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Lay this in the bottom of the pan.
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Repeat until the bottom of the pan is covered with a layer of noodles and ricotta.
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Spread a thick, even layer of the meat sauce onto the layer of noodles and ricotta.
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Cover the meat sauce layer with shredded mozzarella cheese.
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Cover the cheese layer with a layer of pepperoni.
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Sprinkle a little more mozzarella as well as some of the Parmesan cheese on top of the pepperoni layer.
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Repeat at least once more.
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You want at least 2 layers of the lasagna.
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On the top of the final layer, spread the remaining mozzarella and Parmesan and sprinkle with Italian seasonings.
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Bake in a 350 degree oven until the cheese is browning and bubbling (about 20 minutes).
