3/4 pound lean ground beef
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
16 ounces Ricotta cheese
3/4 pound Mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a saucepan, heat a teaspoon of
olive oil; put over the minced meat until well browned, then remove it and
drain. Cook the onion and garlic in a skillet, then add the cooked meat, tomatoes, tomato paste,
basil, sugar, fennel seeds, salt, pepper and 2 tablespoons of parsley. Mix over high heat for 10 minutes and bring to boil. Then turn
down the heat and simmer for 30-45 minutes.
Boil salted water in a pot; cook the lasagna noodles for 7-8 minutes; drain
them and rinse with cold water. In a bowl, combine the Ricotta cheese and blend
it with an egg with a sprinkle of salt.
Preheat the oven to 370 degrees F. Meanwhile, put 1
1/2 cups of the meat sauce in a baking dish. Place over 6 Lasagna layers
lengthwise. Add one half of the Ricotta mixture. Top with a third of the Mozzarella cheese slices and spoon 1 ½ cup of the meat sauce over the Mozzarella cheese and sprinkle quarter a cup of Parmesan. Repeat the process by
adding the other layers of Lasagna, then the remaining Mozzarella and Parmesan.
Cover with foil and spray with a cooking spray in order to prevent the foil
from sticking over the cheese.
Finally, heat the Lasagna for 25 minutes, take out the foil, bake it for an
additional 25 hours then remove and serve.