Place a large pot filled with 2 quarts of water and 1 tablespoon of salt on the stovetop over high heat. It will take some time for the water to come to a boil.

Once boiling, add dry lasagna noodles and cook until al dente. Stir the water frequently to prevent sticking. Once the noodles are cooked, drain them in a colander and rinse under cold water, gently separating any noodles that are stuck together. Grease a large rimmed baking sheet with a little olive oil and place the cooked noodles on the baking sheet, turning once to coat all sides of the noodles with olive oil.

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until lightly browned. Remove the beef with a slotted spoon and transfer to a bowl. Drain all but a tablespoon of fat.

Add diced bell peppers and onions to skillet and cook until onions are translucent and peppers are soft, 4 to 5 minutes. Add the minced garlic and cook for 30 seconds. Return the seared ground beef to the pan. Stir well, reduce heat to low, and cook for another 5 minutes.

Pour beef mixture into medium (3 to 4 quart) pot. Add the tomato sauce and tomato paste to the pan. Add salt, parsley, oregano and Italian seasoning, adjusting to taste. Add red wine vinegar, then add appropriate amount of sugar. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for 15 to 25 minutes, stirring frequently.

In a casserole or lasagna pan, spread 1 cup of sauce on the bottom. Add a layer of noodles, then a layer of the three cheeses. Repeat the above operation 3–4 times, ending with a final layer of noodles. Spread the remaining sauce on top and sprinkle with the remaining mozzarella. Cover the pan with foil, tenting it slightly to avoid contact with the cheese.

Using oven gloves, carefully remove the Lasagna from the oven.

Let the lasagna to cool for at least 15 minutes before serving. Serve with tomato sauce.