Heat a large skillet or heavy-based pot over medium heat and drizzle in the olive oil. Add the ground beef, ground sausage, onion, and crushed garlic and brown for 8 - 10 until dry.

Add the fennel seeds, oregano, tomato puree, and crushed tomato, along with a pinch of salt and pepper and stir. Simmer on a low heat for 25 minutes. Stir regularly and add water if needed.

Make the cheese sauce in the meantime. In a small saucepan over a low heat, melt the butter and sprinkle in the flour. Use a whisk to whisk it together until it is smooth.

Slowly pour in the milk and keep whisking until it thickens. Don’t walk away as it can take a little time to start to thicken, but once it starts thickening it goes quickly.

Take the saucepan off the stove and add the shredded Monterey Jack in along with half the parmesan. Stir it into the sauce with a pinch of salt.

Assemble the lasagna by spooning a layer of meat sauce into the bottom of a 9 x 13-inch casserole dish. Then add a single layer of lasagna sheets, then a layer of cheese sauce. Repeat these layers until you have 3 layers.

Sprinkle the mozzarella and remaining parmesan over the top.

To quickly cook lasagna next time, bake it for 20 minutes with foil on top, let it cool, wrap it tightly in plastic, and freeze. You can also freeze it uncooked by wrapping it well in plastic. Ensure the wrap is airtight.

Thaw lasagna fully. Cover with foil, bake at 325F for 20 minutes (precooked) or 45 minutes (uncooked). For crispier cheese, remove foil for last 10 minutes.