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Preheat oven to 375°F and grease a deep 9×13-inch pan with nonstick spray. Set aside.
Set the lasagna noodles in a separate pan or dish and pour very hot or boiling water over the noodles, covering them completely. Let rest 30 minutes while you prepare the lasagna ingredients, then drain.
First, brown the sausage and veggies:
In a pan over medium-high heat, cook the Italian sausage, breaking it apart with a wooden spoon as it browns. Once cooked through, remove to a paper towel lined plate to drain.
In the same pan, cook onion and bell pepper until soft, stirring often. Set aside.
In a medium bowl, stir together the ricotta, egg, salt, and Italian seasoning until well combined. Set aside.
Then, assemble the lasagna:
In the prepared pan, spread out about 1 cup of the pizza sauce or marinara.
Line the bottom evenly with lasagna noodles. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/4 of the mozzarella. Top with 1/3 of the pepperoni slices, 1/3 of the sausage, 1/3 of the olives, and 1/3 of the peppers and onions. Top with another cup of sauce, followed by 1/4 cup of the parmesan.
Repeat layers two more times so you have three total layers. Finish with one more layer of noodles, followed by sauce, mozzarella, Italian sausage, bell pepper and onion, pepperoni, olives, and parmesan.
Bake until bubbly and noodles are al dente, about 50 minutes.
