On a cool day there is nothing like fixing an ole tradition, Lasagna. I have tried fixing it a few different ways. There is one seceret ingredient I like to add that I have never seen anywhere esle. Pepperoni !! Just like on a pizza, putting some pepperoni in between the layers adds a kick. You can make it with your typical Prego or Ragu sauces but making the sauce from scratch makes it so much better.Ingredients 2 large cans of crushed tomatoes 2 6 oz cans of tomato paste 2 large cans of tomato sauce 6 cloves of crushed garlic 1 medium onion finely chopped 4 table spoons of basil 2 table spoons of oregano 2 table spoons of parsley 4 table spoons of salt 2 packets of splenda or sugar 1 pound of ground beef 1 pound of sweet italian sausage (casings removed) 1 package of sliced pepperoni 16 ounces of ricotta cheese 2 egges 2 packages of shredded mozzarella cheese 1 cup of grated parmesan cheese 1 box of lasagna noodles (oven ready) 1. Prepare the sauce in large pot, simmer onions a little oil until soft, add ground beef and sausage until cooked. Add Cans of tomato sauce, crushed tomatoes, and tomato paste. Add basil, oregano, parsley, salt and sugar. simmer covered for about an hour. 2. In mixing bowl empty ricotta cheese into bowl, beat the eggs mix into the ricotta cheese. Mix a package (16 oz) of mozzarella cheese into mixture. You can add some oregano to this mixture if desired. 3. Assemble the lasagna in a baking dish or I prefer the disposable tins you purchase at the grocery store. Cover bottom of pan with sauce. Arrange noodles 3 wide over sauce. Spread a layer of the ricotta mixture, then put some pepperoni on top, add another layer of sauce. Repeat this process (about 4 layers) until you get to the top. Spread sauce over the top, spread some pepperoni and cover the top with the other package of shredded mozarella cheese. 4. Spray a piece of foil with pam and cover. Place in pre heated oven at 375 degrees for 50 minutes. Remove from oven, uncover and let sit for 10 minutes before cutting into servings.