Fry finely chopped onions, peppers and garlic in a large dish in preheated oil. Add the minced meat and stir until it is fully split up. Add tomato sauce, tomato paste and spaghetti sauce and mix well. The sauce is flavored with sugar, basil, oregano, parsley, salt and black pepper.
Allow to simmer over low heat for about 1 hour and 30 minutes. The lasagna sheets are immersed in hot water for about 15 minutes. In a large bowl, mix the ricotta cheese, nutmeg, parsley and egg, stirring well with a spoon. A deep pan, in which you will be putting the lasagna is greased slightly and the bottom is covered with about 1 and 1/2 cups of the sauce.
First put in a layer of pastry, lightly covered with sauce and distribute half of the ricotta cheese mixture. Add a bit more sauce and sprinkle with about 1/3 of the grated mozzarella. Continue this, until you run out of products. Finally, the last layer of crust is topped with sauce, mozzarella and grated parmesan. Cover the pan with aluminum foil and put the lasagna with minced meat to bake for about 30 minutes at 356°F (180 °C).
Then, the aluminum foil is removed and baked for about 20-25 more minutes.