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
 * ½ 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
 * ½ 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
 * ¼ cup grated Parmesan cheese (for ricotta)
 * 1 teaspoon salt
 * ½ teaspoon pepper
 * 2 tablespoons chopped parsley
 * 16 ounces grated mozzarella cheese
 * 8 ounces thinly sliced pepperoni
 * ¼ cup grated Parmesan cheese (to garnish)

Directions

 * 1) Cook onion in olive oil in a large skillet until tender, several minutes.
 * 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.
 * 3) Drain fat.
 * 4) Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
 * 5) Reduce heat, cover, and simmer for 25–30 minutes.
 * 6) Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
 * 7) In a mixing bowl, stir together ricotta cheese, eggs, Parmesan, salt, pepper, and parsley until smooth.
 * 8) Preheat oven to 375°F.
 * 9) In a large lasagna baking pan, place ⅓½ of meat sauce in bottom of pan (just enough to cover).
 * 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 ¼ cup Parmesan.
 * 11) If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
 * 12) Bake at 375°F for 30–40 minutes or until heated through and cheese is golden and bubbly.
 * 13) Allow to rest for 10–15 minutes before slicing and serving.