Three Meat Lasagna

Description
This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. I find this one perfectly acceptable (and I consider myself a lasagna snob). You should certainly enjoy this, so make it the only lasagna recipe you make from now on.



Ingredients

 * 2 	 tablespoons   olive oil
 * 1 	large sweet onion, chopped
 * 1 	lb ground beef
 * 1/2 	lb bulk Italian sausages
 * 3-4 	cloves garlic, minced
 * 2 	tablespoons chopped fresh basil or 2 teaspoons dried basil
 * 1 	tablespoon chopped fresh oregano or 1 teaspoon dried oregano
 * 2 	tablespoons chopped parsley
 * 1 	teaspoon kosher salt
 * 1/2 	teaspoon black pepper
 * 2 (15 	ounces) cans tomato sauce
 * 6 	ounces tomato paste
 * 2 	tablespoons brown sugar

Filling

 * 12 	pieces uncooked lasagna noodles
 * 2 (15 	ounces) containers ricotta cheese
 * 2 	large eggs
 * 1/4 	cup grated parmesan cheese (for ricotta)
 * 1 	teaspoon salt
 * 1/2 	teaspoon pepper
 * 2 	tablespoons chopped parsley
 * 16 	ounces grated mozzarella cheese
 * 8 	ounces thinly sliced pepperoni
 * 1/4 	cup grated parmesan cheese (to garnish)

Directions

 * Cook onion in olive oil in a large skillet until tender, several minutes.
 * 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.
 * Drain fat.
 * Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
 * Reduce heat, cover, and simmer for 25-30 minutes.
 * Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
 * In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
 * Preheat oven to 375°F.
 * In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
 * 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.
 * If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
 * Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
 * Allow to rest for 10-15 minutes before slicing and serving.