Preheat the oven to 350°.
Brown the meat in a large skillet until no longer pink; drain.
Use a hamburger chopper to break the meat into small pieces while frying.
Boil noodles in large stock pot until al dente.
Drain in colander; add 1 to 2 tablespoons olive oil and stir to combine.
Set aside.
Pour spaghetti sauce into a mixing bowl. Add onion, peppers, mushrooms, olives, Italian seasoning and basil to the mixing bowl and stir well to combine.
Spread a thin layer of tomato/ spaghetti/pizza sauce on the bottom of a deep-dish 9x13" baking dish or roaster pan.
Second layer, spread half of the noodles over top of sauce layer.
Third layer, spread half of the cooked ground beef over top of the noodle layer.
Fourth layer, spread half of the remaining sauce over top of the ground beef layer.
Fifth layer, spread the remaining noodles over top of the sauce layer.
Sixth layer, spread half of the Ricotta cheese on top of the noodle layer and half the mozzarella cheese on top of the ricotta cheese.
Seventh layer, spread the remaining cooked ground beef over top of the mozzarella cheese layer.
Eighth layer, spread the remaining sauce over top of the ground beef layer.
Ninth layer, spread the remaining mozzarella cheese and remaining Ricotta cheese over top of the sauce layer.
Tenth layer, spread the pepperoni over top of the mozzarella cheese layer.
Cover with foil, and bake for 60 minutes.
Remove the foil and bake for another 15-30 minutes.
Cook until the casserole is bubbly, cheese is melted and the middle of the casserole is thoroughly cooked.