4 pieces (500 grams) spicy Italian sausage, casings removed
500 grams lean ground beef
Freshly ground black pepper
1 yellow onion, finely diced
3 cloves garlic, minced
1 pint cherry tomatoes, halved
2 cans (156 milliliters each) tomato paste
1/4 cup (60 milliliters) red wine
1 can (796 milliliters) crushed tomatoes
1 tablespoon (15 milliliters) balsamic vinegar
1/2 teaspoon (3 grams) fennel seeds
1 teaspoon (3 grams) dried oregano
2 tubs (475 grams each) full fat ricotta cheese
1 cup (250 grams) grated parmesan cheese
1 egg yolk
1/8 teaspoon (<1 gram) freshly grated nutmeg
20 dry lasagna noodles (about 500 grams)
1/4 cup (25 grams) finely chopped fresh basil
1/4 cup (25 grams) finely chopped fresh parsley
2-1/2 cups (600 grams) grated mozzarella cheese
2-1/2 cups (600 grams) grated fontina cheese
Cook pancetta until crisp in a large saucepan over medium heat, about five to seven minutes. Remove pancetta to a plate and set aside.
Add sausage meat and ground beef and cook until browned, about five to seven minutes, breaking meat up as it cooks.
Add onion and garlic and cook until onion is softened, about five minutes. Stir in cherry tomatoes; cook for three minutes.
Stir in the tomato paste, red wine, crushed tomatoes, balsamic vinegar, fennel seeds and oregano. Bring to a boil, cover saucepan and reduce to a simmer for anywhere between 30 minutes to one hour.
In a separate bowl, stir together ricotta, parmesan, egg, egg yolk and nutmeg in a large bowl. Season with salt and pepper.
Fill a 23x33 centimeter baking pan with very hot tap water. Add lasagna noodles and soak for 20 minutes. Drain and set noodles aside.
Heat oven to 375°F (190°C). Spray a deep 23x33 centimeter casserole dish with cooking spray. Spray a large piece of aluminum foil with cooking spray (large enough to cover casserole dish as lasagna bakes).
Stir basil, parsley and pancetta into sauce.
Spread one cup (250 milliliters) of sauce onto bottom of prepared casserole dish. Top with five noodles, breaking them up to fit if needed.
Spread with a third of the ricotta mixture followed by 1/2 cup each of the mozzarella and fontina cheeses. Spread with a quarter of the sauce then repeat the layers.
Spread last layer of noodles with the final quarter of sauce and one cup of each the mozzarella and fontina. Cover with the aluminum foil, spray-side-down.
Bake for 30 minutes, remove the foil, and continue to bake for until golden brown, about 20 to 25 minutes. Let cool for 15 minutes before cutting to serve.