1 pound mozzarella cheese, shredded or sliced thin
1 cup grated parmesan cheese
In a large saucepan over high heat, add the oil and brown the beef and sausage, crumbling it with a spatula as it cooks. Once browed, drain fat and add red pepper, the jars of sauce and 2/3 cup water. Cover and let simmer over medium heat for 6-7 minutes, mixing occasionally.
Assemble your lasagna in a 9’x13” lasagna pan. Start with a layer of the meat sauce on the bottom of the pan. Top with a layer of lasagna noodles, overlapping slightly. Spread ½ of the ricotta over the noodles and top with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat layers, ending with noodles and then topping with remaining cheeses.
Spray aluminum foil with non-stick spray and cover. Let rest at least 1 hour before cooking.
Preheat oven to 350°F.
Bake covered for 35 minutes. Remove foil and bake uncovered for an additional 15-20 minutes, or until bubbly and slightly browned. For additional browning, return to broiler for 3 minutes.
Allow to cool at least 15 minutes prior to serving.