Quarter the Tomato (0.5 pound) and place in a food processor. Puree.
In a pan over medium-high heat brown your Ground Chuck (2 pound) and drain the fat, set the fat aside. Add the Onion (1) and Cubanelle Pepper (1) to the ground chuck. Stir.
Pour in the pureed tomatoes. Pour in the Chicken Stock (3/4 cup), Garlic Powder (2 teaspoon), Dried Basil (2 teaspoon), Dried Oregano (2 teaspoon), Red Chili Pepper (1/4 teaspoon), Dried Thyme (1 teaspoon), and Ground Black Pepper (to taste), and stir well.
Cook on medium heat. Add Granulated Sugar (1/4 cup) and Tomato Paste (6 ounce), stir and continue to cook for about 45 minutes. Cook closed but stir every 15 minutes. The goal is to reduce by half.
In a large bowl add the Ricotta Cheese (15 ounce) and mix an Egg (1) into the cheese.
Preheat your oven to 375 degrees F (190 degrees C).
In a large baking tray, layer some sauce followed by a layer of the No-Boil Lasagna Noodles (1 package). Next, add a layer of the ricotta cheese, Mozzarella Cheese (4 cup) and Parmesan Cheese (to taste). Repeat until you've reached the top of the tray.
Cover the pan with aluminum foil and place into your preheated oven. Bake for 25 minutes, remove the foil and bake for an additional 25 minutes. Slice and serve.