This recipe is one hit with us here. Just a pan of awesomeness that will bring great raves at your family table or a potluck dinner. This recipe is of my own mixing and wanted a homemade lasagna with a bit more punch to it. Hope you enjoy it as much as we have. I also served it with a side salad and fresh made cheesy garlic bread. ;)
Cook and stir sausage, beef, onion, bell pepper and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, mushroom pieces, 3/4 cup parsley, Italian seasoning, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes. Once the sauce is done cooking add the sliced black olives.
While the sauce is cooking. Stir ricotta cheese, cottage cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth. Set inside refrigerator till ready to assemble.
Bring a large pot of salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray or use olive oil. Making sure not to miss any spots.
Spread 1 cup meat sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of meat sauce over the ricotta and a layer of noodles over the meat sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil.
Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 20 minutes before serving.