• Preheat oven to 375° once sauce has cooked and spray a large baking dish with non stick spray. Set aside.

For The Meat Sauce

• Brown ground beef and sausage, then half way through, add onions and garlic.
• Cook until meat is no longer pink and onions are translucent. Drain and return to pan.
• Sprinkle fennel seeds, oregano, basil, salt and pepper over meat, stir.
• Add diced tomatoes, tomato sauce, tomato paste and ½ of the chopped parsley. Stir, cover, reduce heat and simmer for a 1-2 hours.

For The Ricotta Cheese Mixture

• Using a medium bowl, mix Ricotta cheese, egg, parsley, Parmesan cheese, ½ cup Mozzarella cheese together and place in fridge until ready to assemble.

Layering The Lasagna

• Add a few large spoonfuls of sauce to the bottom of prepared pan.
• Place uncooked lasagna noodle over sauce overlapping noodles.
• Spread Ricotta cheese mixture over noodles, followed by meat mixture, shredded Mozzarella cheese. Repeat layers ending with shredded Mozzarella.
• Cover with foil and bake in oven for 20 minutes, uncover and reduce oven to 350 degrees.
• Continue to bake for 40-45 minutes or until bubbly. Let sit for 15 minutes before cutting.