1Add a little olive oil in dutch oven and sweat the vegetables including the garlic. Add Italian seasoning. Once the vegetables look a bit transparent, add the sausage and gr beef, then add a handful or 2 of crumbled bacon and the pepperoni. (You can fry your own bacon if you want and use the bacon grease in place of the olive oil.)
2Bring pot up to sizzling and then add tomato paste and let caramelize and add bottle of wine. Let cook down to about 3/4 or so. Salt and pepper to taste. Add diced tomatoes and the herbs including salt and vinegar. Once you think you have almost enough salt, add a little more vinegar. Simmer for a while and let it cool to warm.
3Make a bechemel sauce to make about 3 1/2 cups prepared. Let it cool to warm. When both sauces have cooled down, mix them together
Mix ricotta and spinach. Salt and pepper to taste, grated fresh nutmeg, Italian seasoning, pesto and a couple of handfuls of 5 blend Italian cheese. Blend together, then add egg and mix well
5Soak no boil noodles in hot water for 5 mins. and place on towel to dry. Coat bottom of large pan with thin layer of sauce. (I use my large lasagna pan). Add noodles on top placed close together. Add another layer of sauce. Add spoonfuls of ricotta mix and smooth out. layer mozzarella slices, more sauce,noodles, sauce, ricotta and provolone. A little Fontana is also good in there. Continue like that until done. End with the sliced cheese.
6Cover with parchment paper and then cover tightly with tin foil. Bake at 375 for 1 hr for large pan, or about 30 mins. for smaller pan.