Lisa’s Best-Ever Lasagna

If you can assemble this the day before, it’s even better.

Yield: Each casserole serves 8 to 10


  • 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


  1. Combine first 10 ingredients in a large stockpot over medium heat.
  2. 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.
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