Manly 3-Meat 3-Cheese Lasagna

• 1 Tablespoon Olive Oil
• 3/4 cups Chopped Onion
• 3/4 cups Finely Chopped Peeled Carrots
• 8 ounces, weight Lean Ground Beef
• 6 ounces, weight Spicy Italian Sausage
• 6 ounces, weight Diced Pepperoni
• 28 ounces, fluid Canned Crushed Tomatoes With Added Puree
• 13 cups Tomato Paste
• 2 cups Beef Stock
• 13 cups Chopped Fresh Basil
• 1- 1/2 Tablespoon Golden Brown Sugar
• 1 Tablespoon Dried Oregano
• 2 leaves Bay Leaves
• 1/2 teaspoons Dried Crushed Red Pepper Flake
• 15 pieces Lasagna Noodles
• 30 ounces, weight Part-skim Ricotta Cheese
• 1 cup Grated Parmesan Cheese (Get The Good Stuff), Divided
• Salt And Pepper, to taste
• 2 Large Eggs
• 4- 3/4 cups Grated Mozzarella Cheese

1. For the sauce: Heat oil in heavy large saucepan over medium heat.
2. Add onion, carrots and garlic; saute until softened, about 12 minutes.
3. The carrots sound weird, but they really do add something.
4. Add beef and sausage to pan; saute until cooked through, breaking up meat with back of spoon, about 5 minutes.
5. Add pepperoni halfway through cooking of beef, about 2 to 2 1/2 minutes.
6. Add remaining ingredients: crushed tomatoes, tomato paste, beef stock, basil, brown sugar, oregano, bay leaves, and red pepper flakes.
7. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
8. Discard bay leaves.
9. Cool properly if preparing ahead of time.
10. For the lasagna: Preheat oven to 350 degrees F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes.
11. Drain; cover with cold water.
12. (You can use no-cook noodles, I just prefer not to.
13. There is plenty of liquid to make them work if you use no-cook noodles, just dont reduce the sauce quite as much.)
14. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl.
15. Season to taste with salt and pepper.
16. Mix in eggs.
17. Drain pasta and pat dry.
18. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish.
19. Place 5 noodles over sauce, overlapping to fit.
20. Spread half of ricotta mixture evenly over noodles.
21. Sprinkle 2 cups mozzarella cheese evenly over ricotta mixture.
22. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
23. Repeat layering with 5 noodles, remaining ricotta mixture, 2 cups mozzarella and 1 1/2 cups sauce.
24. Arrange remaining 5 noodles over sauce.
25. Spread remaining sauce over noodles.
26. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna.
27. (This can be prepared up to 1 day ahead.
28. Cover tightly with plastic wrap and refrigerate.)
29. Cover baking dish with aluminum foil.
30. Bake lasagna 50 minutes; uncover and bake until hot and bubbly, about 40 minutes.
31. Let lasagna stand 15 minutes before serving.

olive oil, onion, carrots, ground beef, italian sausage, pepperoni, tomatoes, tomato paste, beef, fresh basil, golden brown sugar, oregano, bay leaves, red pepper, lasagna noodles, ricotta cheese, parmesan cheese, salt, eggs, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/manly-3-meat-3-cheese-lasagna/ (may not work)