Heart Attack Lasagna

1 lb sweet or hot Italian sausage
1 onion, chopped
1 green pepper, chopped
32 oz jar pasta sauce
9 lasagna noodles
1/4 lb parmesan cheese, grated
1 lb ricotta cheese
2 eggs
1 lb mozarella cheese, grated
1/2 lb extra sharp cheddar cheese, grated

In a large skillet, fry the sausage, and break it up into small pieces. Add the onion and green pepper, and continue cooking on medium heat until the veggies are soft. Add the pasta sauce, and season to taste. (I add some ground fennel, black pepper, and oregano.)

While the sauce is cooking, grate all of the cheeses. In a small bowl, combine and mix together the ricotta, parmesan, and eggs. Season (if you want) with some black pepper and whatever your grandmother would use.

In the bottom of a very large baking dish (13 x 9 inches or larger) spoon enough sauce to cover the bottom of the dish. Lay three of the noodles over the sauce, so that the noodles are not overlapping. Top the noodles with 1/3 of the ricotta mixture. Spoon some more pasta sauce on top. Sprinkle with 1/3 of the mozarella cheese. Continue layering noodles, ricotta, pasta sauce, and mozarella. Sprinkle the cheddar on top and bake at 350 F for 45 minutes or until the cheese browns.

This dish serves a lot of people. It's great for potlucks.