6 tablespoons extra-virgin olive oil, plus more for the pan
Kosher salt and freshly ground pepper
16 ounces sweet Italian sausage, casings removed
1 medium red onion, finely chopped
1 medium green bell pepper, finely chopped
48-ounce jar marinara sauce
2 cup roughly chopped deli-sliced ham (about 2 ounces)
1/2 cup pitted black olives, sliced (optional)
2 cups sliced pepperoni (about 6 ounces)
1 box lasagna noodles
6 cups shredded part-skim mozzarella cheese
1 cup grated parmesan cheese (about 1 ounce)
4 large eggs, lightly beaten
Heat 2 tablespoons olive oil in a large pot over medium-high heat.
Add the sausage breaking up the meat, until no longer pink, about 3 minutes.
Add the onion and bell pepper, season with salt and pepper and cook, scraping up
the browned bits, until the vegetables soften, about 4 minutes.
Add the marinara sauce, bring to a simmer and cook 5 minutes.
Remove from the heat and stir in the ham, olives and about 3/4 cup pepperoni; season with salt and
Let cool slightly.
Meanwhile, preheat the oven to 375 degrees F.
Bring a pot of salted water to a boil.
Add the noodles and cook as the label directs; drain and toss with the remaining 1
tablespoon olive oil.
Combine 6 cups mozzarella, the parmesan and eggs in a bowl; season with 1/2 teaspoon salt
and a few grinds of pepper.
Layer a sprayer 9x13 pan with noodles
Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles.
Repeat with 2 more cups sauce, the remaining mixture and another layer of noodles,
Top with the remaining sauce, 2 cup mozzarella and 1/4 cup pepperoni.
Bake until browned and bubbling, about 1 hour
Let stand 15-30 minutes
Remove the foil and slice.