• 1 tbsp sugar

• Dried basil, salt, pepper, crushed red pepper flakes (to taste)

• 2 bay leaves

• 1 can olives, sliced

• 1 large can pineapple tidbits, drained

Ricotta Cheese Mixture:

• 1 (15 oz) tub ricotta cheese

• 1 egg

• Parsley flakes

• Garlic powder
  (Mix together until smooth and set aside.)

Other:

• Lasagna noodles (whole wheat works great)

• Sliced pepperoni

• Grated mozzarella cheese

• Grated Parmesan cheese

Instructions

1. Prepare the Sauce:

   • In a large skillet, brown the Italian sausage until fully cooked.

   • Add onions, carrots, zucchini, and a drizzle of olive oil. Sauté until vegetables are tender.

   • Stir in crushed tomatoes, garlic, sugar, herbs, and spices.

   • Cover and simmer for about 1 hour.

   • Add olives and drained pineapple to the sauce and mix well.

2. Cook the Noodles:

   • While the sauce is simmering, cook lasagna noodles according to package directions. Set aside.

3. Preheat Oven:

   • Preheat to 375°F (190°C).

4. Assemble the Lasagna:

   • Lightly grease a baking dish.

   • Spread a thin layer of sauce on the bottom.

   • Layer as follows:

     • Noodles

     • Ricotta cheese mixture

     • Sliced pepperoni (single layer)

     • Sauce mixture

     • Mozzarella cheese

     • Parmesan cheese

   • Repeat layers, ending with cheese on top.

5. Bake:

   • Cover with foil and bake for 45 minutes.

   • Remove foil and bake for an additional 15 minutes.

   • Let rest for at least 15 minutes before serving.