¾ cup grated Parmesan or Romano cheese, divided, plus more for garnish
1 pound no-boil lasagna noodles
2 cups shredded smoked provolone cheese
2 cups shredded smoked mozzarella cheese
Chopped fresh flat-leaf parsley, for garnish
1. Preheat the oven to 350 degrees F. Have ready a 9 × 9-inch or 9 × 13-inch baking pan.
2. Heat the oil in a large cast iron skillet or sauté pan over medium-high heat. Add the
garlic, yellow onion, and green bell pepper and season with salt and pepper as desired.
Sauté until the onion is translucent and the pepper is soft, 3–4 minutes.
3. Add the ground beef and sausage and cook, breaking up the meat with the back of your
spoon and mixing it into the vegetables, until it begins to brown, 10–12 minutes. Season
again with salt and pepper as desired.
4. Lower the heat to medium and add the barbecue sauce, crushed tomatoes, oregano,
ricotta, and ½ cup of the Parmesan cheese. Stir to combine so that the cheeses begin to
melt into the sauce.
5. To assemble the lasagna, spread a generous spoonful of the sauce in the bottom of the
baking pan. Cover with an even layer of lasagna noodles, then spoon more sauce on top.
Sprinkle with some of the provolone cheese, some of the mozzarella cheese, and the
remaining ¼ cup Parmesan cheese. Continue to make layers until you have reached the
top of the dish, ending with sauce, provolone, and mozzarella.
6. Cover the lasagna with aluminum foil and bake for 40 to 45 minutes (for a 9 × 13-inch
pan) or 30 to 35 minutes (for a 9 × 9-inch pan). Remove the foil and continue to bake for
another 15 minutes or so, until the lasagna is golden brown and bubbly.
7. Remove the lasagna from the oven and let it set for 10–15 minutes. Top with chopped
fresh parsley and serve with more Parmesan, if you like.