1 pound ground beef
1 pound ground pork
2 TBSP Spice by Rachel Sweet SWEET FENNEL MIX
2 (6oz) cans tomato paste
2 (28oz) cans crushed tomatoes
15 oz container ricotta cheese
1 bunch parsley
1 cup grated parmesan cheese
3/4 pound sliced mozzarella cheese
Peel and rinse the onion and dice. Add the diced onion, ground beef, and ground pork to a large saucepan and turn the heat to medium. Use a spatula to break up the meat as it cooks. Cook about 10 minutes, until no longer pink. Add the 2 tablespoons of SWEET FENNEL MIX and stir well to coat. Add the cans of tomato paste and crushed tomatoes. Turn heat to its lowest setting and simmer for 30 minutes.
While the tomato mixture cooks, crack the egg into a small bowl. Whisk well and then add the ricotta to the egg. Rinse the parsley well and cut off the bottom stems. Mince the leaves on a cutting board and add to the ricotta mixture. Stir well to mix.
Preheat oven to 375 degrees F.
In a large baking dish, add approximately a third of the meat and tomato mixture to the bottom of the dish. Lay 5 to 6 uncooked lasagna noodles over the tomato mixture. spread half the ricotta mixture over the dry noodles. Lay a third of the mozzarella slices over the ricotta. Spoon another third of the meat mixture over the mozzarella and sprinkle generously with grated parmesan cheese. Press 5 to 6 more noodles into the meat mixture and top with the rest of the ricotta mixture. Lay another third of the mozzarella slices over the ricotta mixture and top with the rest of the meat mixture. Sprinkle with parmesan cheese and the remaining mozzarella slices. Bake 50 minutes at 375 degrees F and allow to cool for 15 minutes before slicing and serving.