Prep the green and red peppers, and garlic. Grate the cheese, and mince the parsley. Set these ingredients aside or if you are not using them right away store them in the fridge. Make sauce if making your sauce from scratch. I used jar pasta sauce for this recipe.

Preheat oven to 350 degrees. Peel, rinse with cold water, and slice four (4) yellow or sweet onions, place a large skillet over med/high heat and add butter. When the butter has melted add the sliced onions, add sea salt and freshly ground black peppercorns to taste. When the onions start to brown, reduce the heat to low and cook for thirty-five (35) minutes. Remove from heat and set aside.

Set a large stockpot over high heat and when the water is boiling add a pinch of sea salt and the pasta, allow the pasta to cook for five (5) minutes, strain off the hot water and run cold water over the pasta. Keep the pasta submerged in the pot with the cold water to keep the lasagna pasta from sticking together. Set aside.

Brush the bottom of the dish with a tablespoon of extra virgin olive oil. Spoon a jar of pasta sauce on the bottom of the dish and add one layer of lasagna pasta until the bottom of the pan is covered, add ricotta cheese, caramelized onions, ground beef and Italian sausage mixture, then more pasta sauce, add another layer of pasta, pasta sauce, ground beef and Italian sausage mixture, mozzarella, diced green and red peppers with minced garlic. Repeat the layers until you are on the final layer, then top with shredded mozzarella and Parmigiano-Reggiano cheese.

Place the lasagna on the center rack of a 350 degree preheated oven and bake for 45 minutes to 1 hour. When the time has expired remove the lasagna from the oven and allow it to cool for 15-minutes. Serve with garlic bread, fresh chopped parsley, and more shredded cheese, and good red wine doesn't hurt either. Salud!