The first step is to brown the meat and lightly season it with Italian, oregano, parsley, and black pepper. I suggest 4 to 5 shakes of each seasoning and don't forget to drain your meat when it's done. You don't want oily meat.

Boil your noodles for 10 minutes, be sure not to break them in half; just let them fold over and boil in the pot. I suggest laying each noodle flat in cool water on a shallow cookie sheet. Once all this is done, you begin on your meat sauce.

Next, place the cooked and perfectly seasoned meat in a bowl. Make sure you taste that meat, and it should taste good. Don't serve food unless you know the meat is seasoned. Pour in the first jar of sauce, then half the tub of ricotta in with the meat and mix it all up. I should look similar to the pic below.

Now you're ready to prepare your lasagna. Now, this is a personal judgment moment. Look at the mixture and decide if you need more ricotta or sauce. It should look like an even distribution of meat and ricotta and sauce. Place a little bit of sauce and shredded cheese at the bottom of the pan so the noodles will stick in place.

Place the first layer of noodles across the bottom, next pour the meat sauce/ricotta mixture over it, shredded cheese, then pepperoni. Noodle, mixture, cheese, pepperoni. Repeat! It should have about 3 layers depending on how deep your pan is.

Place about 1 cup of the leftover Prego sauce over the top, and spread it thin. Cover it with the cheese blend and top with pepperoni and 2 shakes of oregano and Italian.

It should take 35 to 45 minutes to cook in the oven at 350 degrees Fahrenheit. Once the top layer is melted and looking crispy, you will know it's done. Let it sit for 15 minutes before you cut into it. It should be solid but still saucy. Adding the shredded cheese in-between layers helps make it solid and not so runny. Nothing can be too cheesy.