Lasagne

In a casserole, cook sausage, mince, onion and garlic over medium heat until well browned. Stir in chopped tomatoes, tomato puree, passata and water. Season with sugar, basil, fennel seeds, Italian herbs, 1 tablespoon salt, pepper and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in boiling water for 8 to 10 minutes. Drain sheets, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.

Preheat oven to 190 C / Gas mark 5.

To assemble, spread 375ml of meat sauce in the bottom of a 22x33cm (9x13 in) baking dish. Arrange 6 lasagne sheets lengthways over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon another 375ml of meat sauce over mozzarella, and sprinkle with 1/3 of the Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with aluminium foil (to prevent sticking, either grease the foil with oil, or make sure the foil does not touch the cheese).

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.