Preheat oven to 375 degrees. Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Drain and set aside. In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel. In a 10-x-14-x-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.