2 lbs lean beef or turkey ground
3-4 Italian sausages
3 carrots small diced
½ fennel bulb diced or 3 stalks celery
½ white onion diced
1 bell pepper (color of choice) diced
½ c diced fresh parsley (or 1 t dried Italian herbs)
3 garlic cloves minced
2 32 oz cans chopped tomatoes
(If desired add one container of sliced mushrooms)
3 T tomato paste
1 T sugar
½ t cumin
Sea salt and pepper to taste
Parmesan and mozzarella cheese grated
Container of pesto (I like Costco best) for ¼ cup pesto
Brown meat in a large stock pan set on medium heat, remove meat and let it drain.
To the pan put the vegetables and saute (do not add the parsley) for about 5 minutes. Add the sausages and brown them, then add the meat back in and the tomatoes, tomato paste, salt, pepper and cumin. Add about 2 T olive oil. Let it cook for at least one hour, or on low for several hours.
At this point you have spaghetti sauce. Boil noodles if having spaghetti.
For lasagna: take the ricotta and add the pesto and egg.
To assemble start with the meat sauce, then noodles and some Parmesan cheese (lightly), then add a layer of ricotta cheese mixture, noodles, then meat sauce. Top layer add some grated mozzarella.
Bake 350 for 45 minutes covered and 15 minutes uncovered. Let it sit for 10 minutes before cutting.
Who doesn't love lasagna! I love the flavors! If you are making it for spaghetti, say early in the week, then later in the week you can then make lasagna and get two meals out of the sauce!
It can also easily be made in an Instapot (the sauce).