Take this list with you to any of our 8 supermarkets:
In a deep pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, kunserva, tomato passata and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 190 degrees C.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Cover the dish in a layer of lasagne sheet, then spoon over 1 ½ of the meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil to prevent sticking, either spray foil with cooking spray, 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.