1 (29 oz.) can each of tomato puree, crushed tomatoes, whole peeled tomatoes 1 (12 oz.) can tomato paste
2 lg. onions, chopped
1 green pepper, chopped
1 (12 oz.) pkg. fresh mushrooms, cut in half
1 stick pepperoni, cut in thick slices
1 1/2 lbs. hot Italian sausage, sliced
5 cloves garlic
1 tsp. sugar
1 tsp. dried basil
1 bunch fresh parsley, chopped
1 beef bouillon cube
1/3 c. freshly grated Parmesan cheese
1/2 tsp. each of garlic and onion powder

FILLING:

32 oz. ricotta cheese
24 oz. Mozzarella
Freshly grated Parmesan
1/2 box lasagna noodles

In a 6 to 8 quart Dutch oven, sauté onions, peppers, garlic and mushrooms until soft. Add meats and continue cooking on medium heat for 15 to 20 minutes. Drain in colander. Add all other sauce ingredients. When combined, return meats to sauce and cook 2 to 3 hours on low heat, uncovered. Cook noodles and slice Mozzarella.

Cover large 9 x 13 inch pan bottom with 1 1/2 cups sauce. Layer noodles, 1/2 ricotta, 1/3 Mozzarella, and a generous amount of sauce to cover.

Repeat the layers, ending with Mozzarella and fresh Parmesan on top. There may be some meat sauce leftover.

Cover and bake for 1 1/2 hours at 325°F. Pan will be very full. Uncover and bake until cheese browns. Let set for 15 to 20 minutes on counter before attempting to cut and lift out servings.