Lisa’s Best-Ever Lasagna

Lisa’s Best-Ever LasagnaRecipe
Oxmoor House
If you can assemble this the day before, it’s even better.


Each casserole serves 8 to 10

Recipe from

Gooseberry Patch


2 (24-oz.) jars spaghetti sauce
14 1/2-oz. can diced tomatoes, drained
10 3/4-oz. can tomato purée
2 (3.8-oz.) cans sliced black olives, drained
1 onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
1/4 cup sugar
1 clove garlic, minced
1 teaspoon dried oregano
24 ounces shredded mozzarella cheese
12 ounces shredded Monterey Jack cheese
8 ounces provolone cheese, shredded
1 cup grated Parmesan cheese
Non-stick vegetable spray
16-oz. pkg. lasagna noodles, cooked


Combine first 10 ingredients in a large stockpot over medium heat.

Simmer one hour. Mix together cheeses; set aside. Spray two 13"x9" baking pans with non-stick vegetable spray. Spread a thin layer of sauce mixture in pans. Layer lasagna noodles, sauce and cheese. Repeat layers for a total of 3 layers. Bake at 350 degrees for 30 to 40 minutes or until golden and bubbly. Each casserole serves 8 to 10.