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1
Preheat oven to 350u00b0F.
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2
In a heavy pan, heat the olive oil over medium heat. Add the onion, garlic, half of the ground meat, and the Italian sausage. Brown for 10 minutes.
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3
Drain the meat mixture, if needed. Add the tomato sauce, brown sugar, 1 tablespoon parsley, and 1/2 teaspoon each of the fennel seed, basil, thyme, oregano, black pepper and salt. Gently stir, cover, and let simmer over low heat for 1 hour.
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4
While the sauce is cooking, prepare the meatballs, ricotta cheese mixture, and lasagna noodles. First, beat 1 egg in a large bowl. Add the oatmeal, 1/2 cup of Parmasan, and the rest of the ground meat, black pepper, fennel seed, basil, thyme, oregano, and salt. Combine well.
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5
Roll the meat into balls that are about 1 inch in diameter. Place them on a sprayed pan and bake for 20 minutes, turning the meatballs over halfway through the cooking time.
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6
Put the ricotta cheese in another bowl. Add the other egg, nutmeg, and rest of parsley. Combine well and set aside.
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7
Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes.
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8
Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan. First, spread 2 cups of the sauce on the bottom of the pan. Lay 6 noodles down. Spread half of the ricotta over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan. Top that with half of the pepperoni.
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9
Make another layer in the same way, starting with 2 cups of sauce. After that, lay down the rest of the lasagna noodles on top.
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10
Mix in the cooked meatballs with the rest of the sauce, and spread on top of the lasagna. Top with rest of cheese.
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11
Cover with foil, and bake at 350F for 25 minutes. Remove the foil, then bake for 25 minutes. Remove, then let cool for at least 15 minutes before serving.
