In a saucepan brown and drain the grease from your sausage.
Add the spaghetti sauce to the pan with the sausage.
Put the ½ cup of water in the spaghetti sauce jar and shake it to get out the extra sauce.
Pour that into the pan with the sausage as well.
Stir the meat with the sauce to combine.
In a medium bowl combine the ricotta cheese with the 2 eggs and stir until well mixed.
Spoon a little sauce in the bottom of a greased 9x13 baking dish. Just enough to thinly cover the bottom.
Lay of layer of your UNCOOKED noodles in the pan.
Spoon half of the ricotta mixture over the noodles making sure each noodle is covered.
Next sprinkle over half the pre shredded mozzarella cheese.
Next spoon over half the sauce and spread over the cheese layer.
Next do a layer of noodles again.
Add the other half of the ricotta.
The rest of the pre shredded mozzarella.
Another layer of noodles.
Then add the rest of your sauce.
Next top the dish with all of your shredded fresh mozzarella.
Top it with the green bell pepper slices and the chopped red bell pepper.
Cover the pan with a lightly greased piece of foil.
Refrigerate the lasagna for 3 hours or up to 24 hours.
When you are ready to bake the lasagna place it covered in a preheated 350 degree oven for 30 minutes.
After 30 minutes is up uncover it and bake for another 30 minutes.
Let the lasagna rest for 10 minutes before cutting into it.
Garnish with parsley and serve!
Grease a loaf pan.
In a large bowl, combine your cake mix, milk, oil, eggs and cinnamon.
Stir in your grated apples.
Pour this mixture into your loaf pan.
In a medium bowl combine the melted butter, sugar, brown sugar and flour together with a fork until it forms large crumbs.
Sprinkle this over the cake batter in pan.
Bake 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Carefully remove the cake from the pan onto a cooling rack and cool completely.
Serve!