Sauce:

1 large can peeled tomatoes
1 large can tomato puree
2 small cans tomato paste
5 chopped garlic buds, chopped
1 med. onion, chopped

Cook garlic and onion in 2 tbsp. olive oil untill onion is clear. In a large pan, add all the tomato products. Add the onion and garlic.

Add:

2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. oregano
1 tbsp. dried parsley
2 bay leaves
1 lb. lean ground beef that has been cooked and well drained
8 oz. sliced pepperoni

Cook over very low heat for 2 hours. You will need to stir this about every 20 minutes or it will burn

15 lasagna noodles, cooked according to directions
16 oz. shredded mozzarella cheese
2 rounds of Gouda cheese, shredded

Layer as follows:

(You will need a deep 9 x 13 pan. An oblong cake pan that is metal will work better than a pyrex one.)

Spray bottom of pan with Pam. Lay 4 noodles vertical and one across the bottom of them. Layer with sauce then cheeses. You will have three layers, ending with the cheese. On top of the last layer of cheese, sprinkle parmesan cheese. Bake at 350 degrees for 35 to 45 minutes until top is browned.