2 tablespoons olive oil
1 green bell pepper, seeded and chopped
1/2 cup chopped Vidalia onions
2 tablespoons Italian seasoning
Kosher salt and freshly ground black pepper
2 cloves garlic, minced or grated on a rasp
2 links spicy Italian sausage, casing removed and crumbled
1 pound ground chuck, 80/20 blend
One 28-ounce can crushed tomatoes
1 to 2 cups beef or veal stock
8 par-cooked lasagna sheets, broken into shards
2 cups ricotta
Zest of 2 lemons
1 cup shredded Cheddar and Monterey Jack cheese blend
1/4 cup loosely packed chopped fresh basil
1/4 cup loosely packed chopped fresh parsley