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1
Grease a lasagna baking pan.
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2
Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside.
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3
For the sauce (this sauce is better if made a day in advance!).
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4
Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes.
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5
Season sauce with salt and pepper to taste.
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6
At this point you can cool to room temperature then refrigerate for up to 2 days.
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7
Place half of the spaghetti in the bottom of the baking dish/pan.
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8
Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese.
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9
Repeat layers once ending up with the mozza cheese on top.
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10
Sprinkle a chopped green bell pepper on top of the mozza cheese.
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11
In a bowl mix together the soup with milk or water, then drizzle on top of the casserole.
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12
Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills).
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13
Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).
