The secret of Lasagna

Incredibly good when used with the BBC White Sauce
Prep half an hour
Ingredients
Meat sauce
455 g sweet Italian sausage
340 g lean ground beef
80 g minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste/concentrate
2 (6.5 ounce) cans canned tomato sauce/Passata
120 ml water
25 g white sugar
1 g dried basil leaves
1 g fennel seeds
2 g Italian seasoning
18 g table salt, divided, or to taste
1 g ground black pepper
15 g chopped fresh parsley
Simmer for two hours
Freezes Well.

Red sauce, pasta, white white
Repeat
then cover generously with grated mozzarella

Directions

In a big pot or pan, cook beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange lasagna sheets over the meat sauce. Cover with white sauce. Repeat three times. Top with grated mozzarella.

Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving