Preheat your oven to 375F degrees.
Heat a large, heavy-bottomed pan over medium-high and add the ground sausage. Break up with a spatula and let it cook (untouched!) for a few minutes until a golden brown crust develops.
After that, break it up into even smaller pieces and add the chopped peppers and onions and a hefty pinch of salt. Turn the heat down to medium and cook for 5 more minutes or until the peppers and onions are soft and beginning to caramelize.
Add in the garlic and stir. Cook for 1-2 minutes or until fragrant then add in jarred sauces and turn the heat to medium-low so that it simmers while you prep the rest of the dish. Be sure to season with salt and pepper if needed!
Meanwhile, make the cheese mixture by adding 2 cups ricotta to a large bowl. Then add 2 cups low moisture mozzarella, the hand torn fresh mozzarella, minced garlic, italian seasoning, egg and 2 hefty pinches of salt.
Now assemble your lasagna by adding a bottom layer of the sausage sauce to a 9x13” pan. Top with 3 cooked lasagna noodles, a layer of cheese, 3 more noodles, a layer of sauce, 3 more noodles, a layer of cheese, 3 more noodles, a layer of sauce and 3 more noodles.
On the top layer, add the remaining 2 cups of shredded mozzarella and carefully use some tinfoil to cover the lasagna - i recommend creating a tent so that the cheese doesn’t stick.
Bake lasagna for 45 minutes at 375F degrees then take the foil off and broil for 2-5 minutes or until the cheese is bubbly and browning.
Let rest for 10-15 minutes or until cool enough to slice.