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1
Preheat the oven to 375F.
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2
In a large heavy pot cook the bacon over medium heat until golden, about 6 minutes.
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3
Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 6 minutes.
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4
Stir in the sausage and brown, breaking up the lumps with a spatula, about 6 minutes.
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5
Add the wine and bring to a boil.
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6
Stir in the tomato paste and tomatoes with their juice and boil until the sauce is slightly thickened, about 10 minutes.
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7
Remove the sauce from the heat and season, stir int he pepperoni and season with salt and pepper to taste.
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8
In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the sauce over the bottom.
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9
Place 3 lasagna noodles evenly over the sauce, leaving even space between the noodles.
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10
Top the noodle layer evenly with a layer of sauce, then place another 3 noodles on top.
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11
Spread an even layer of sauce over the noodles, then spread half the mozzarella over the noodles.
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12
Top with another layer of 3 noodles, then sauce, then the remaining 3 noodles and sauce.
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13
Spread the remaining mozzarella over top.
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14
Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 1 hour.
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15
Let the lasagna stand 10 minutes before serving.
