Place lasagna noodles in water to soak. Set aside.

Meanwhile, cook ground beef in a frying pan over medium heat with 1/2 cup Ragu Homestyle pasta sauce. Cook until browned and cooked through, about 7 minutes.

Drain lasagna noodles and add a single layer to the bottom of your casserole dish.

Spread 1/2 cup ricotta cheese on top of the noodles. Add several pieces of pepperoni - you can even layer it in rows.

Spread beef in an even layer overtop of the cheese, and then top with half a jar of the Ragu Homestyle pasta sauce.

Spread 1 cup ricotta cheese and a generous layer of shredded cheddar. Top with a layer of lasagna noodles.

Next is the vegetable layer. Spread 1/2 cup ricotta cheese and then cover with spinach and chopped peppers. I lightly sauteed my peppers before adding them to the lasagna.

Sprinkle cheese overtop of the vegetables and top with a final layer of pasta noodles.

Top with final handfuls of cheese, pepperoni, and a sprinkle of the red peppers.

Cover with tinfoil and bake at 375F for 45 minutes.