Directions:

• Heat oil in a large deep skillet over medium-high heat. Add ground beef and sausage and cook, crumbling with a wooden spoon until browned, 5 to 7 minutes. Add jalapeno, onion, and garlic and cook, stirring often, until vegetables are softened, about 3 minutes. Add in pepperoni, tomatoes, tomato paste, oregano, and water and stir until well combined. Season to taste with salt and pepper. Bring to a simmer, reduce heat and cook, uncovered, stirring occasionally while pasta is prepared.
• Preheat the oven to 350 degrees F (180 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Coat a 9x13-inch baking dish with cooking spray. Spread a thin layer of sauce over the bottom of the prepared dish. Top with a layer of lasagna noodles, 1/2 of ricotta, and 1/3 of mozzarella cheese. Sprinkle with 1/3 of grated Parmesan cheese and 1/3 of sauce mixture. Repeat that layer once more. Top with remaining sauce, mozzarella cheese, and Parmesan.
• Bake in the preheated oven until browned around the edges and bubbly, about 40 minutes.