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["For the sauce:", "Heat the oil in a large stockpot over medium heat. Add the onion, peppers, and mushrooms and saute until tender, about 4-5 minutes. Add the garlic, half of the dried herbs, and crushed red pepper and cook for another minute. Stir in tomato sauce and paste and stir until well blended. Add the red wine (if you like the sauce slightly thick, don't add so much wine that the sauce becomes thin). Simmer for 15-20 minutes, letting the alcohol evaporate. Stir in the black pepper, and season to taste with the salt and cayenne until the sauce is spicy. Remove from heat and add the chopped proscuitto and salami.", "", "For the lasagna:", "Preheat the oven to 400 degrees. In a medium bowl, mix the ricotta and 3/4 cup parmesan cheese and season with salt, pepper, cayenne pepper, and the remaining half of the dried herbs.", "", "In a 9"" X 13"" casserole dish, spread a thin layer of the sauce, then a layer of the dry lasagna noodles, then a layer of the ricotta mixture, and repeat. There should be 3 layers of sauce and 2 layers each of the noodles and the ricotta. Top it all off with the third layer of sauce and sprinkle with remaining parmesan cheese. Bake, uncovered, for 25-30 minutes or until noodles are tender and lasagna is bubbly. If the top of the lasagna begins to brown too much, cover with foil for the remaining cook time."]
