Brown ground chuck in a skillet with 1/4 c of onion chopped fine, mushrooms and garlic. Once the hamburg is brown add the sauce.
Mix the ricotta cheese, oregano, basil and 1 cup of parm.
In a 9x12 pan layer 3 tablespoons of sauce and 1/2 cup of tomato juice.
Add lasagna noodle in the pan and cover with sauce. Next take the sliced onions and pull them apart and lay over top of the sauce. Take spoonfuls of the ricotta cheese mix and dollop over the onion. Place the green pepper on top and layer turkey pepperoni on top of that. Sprinkle Mozaarella cheese and Asiago cheese on top of the pepperoni. I just put a light coating. Layer noodles and repeat the whole process again. On the top layer put down the parm first and then the mozzarella cheese and asiago.
Take the tomato juice and pour all around the edges and cover with clear plastic wrap.
Set it in the fridge for atleast 8 hours. I normally let mine set overnight.
Cook for 45 minutes to 1 hour till the cheese is brown and bubbly. You may have to cook it a little longer as it is cold when you put it in the oven. Let set for 20 minutes before serving.