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1
Cook onion in olive oil in a large skillet until tender, several minutes.
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2
Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
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3
Drain fat.
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4
Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
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5
Reduce heat, cover, and simmer for 25-30 minutes.
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6
Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
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7
In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
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8
Preheat oven to 375u00b0F.
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9
In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
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10
On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
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11
If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
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12
Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
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13
Allow to rest for 10-15 minutes before slicing and serving.
