-
1
Drizzle the olive oil into a large pot over medium-high heat.
-
2
Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook.
-
3
Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
-
4
Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color.
-
5
Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes.
-
6
Stir, reduce the heat to low and simmer for 25 to 30 minutes.
-
7
Add the black olives and stir.
-
8
Preheat the oven to 350 degrees F.
-
9
To make the cheese mixture: Combine the ricotta and eggs in a large bowl.
-
10
Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
-
11
Stir the mixture until totally combined.
-
12
To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish.
-
13
Spoon half the cheese mixture over the noodles and smooth it out into a flat layer.
-
14
Lay half of the mozzarella slices on top followed by half of the meat sauce.
-
15
Repeat these layers once more and top with some extra Parmesan.
-
16
Bake until heated through and bubbly on the top, 40 to 45 minutes.
