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Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It
takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion
of the recipe. I use a medium low temperature to brown the meat. It is optional to remove
the grease from the meat once it is finished browning, your choice.
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Add-crushed tomatoes, cans of tomato sauce, cans of tomato paste, 1/2 (120 mL) cup of
water.
Add- sugar, fennel, basil, parsley, salt, italian seasoning, pepper.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30
minutes This is the ideal simmer time but not mandatory. If you don’t have time it will
still be great after one hour of simmering.
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The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
In mixing bowl add- ricotta, nutmeg, egg, and 2 Tbl parsley. Mix these ingredients
together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
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