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1
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
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2
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
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3
Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
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4
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
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5
Bring a large pot of salted water to a boil.
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6
Cook lasagna noodles in boiling water for 8 to 10 minutes.
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7
Drain noodles, and rinse with cold water.
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8
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
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9
Preheat oven to 375F
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10
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
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11
Arrange 6 noodles lengthwise over meat sauce.
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12
Spread with one half of the ricotta cheese mixture.
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13
Top with a third of mozzarella cheese slices.
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14
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
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15
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
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16
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
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17
Bake in preheated oven for 25 minutes.
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18
Remove foil, and bake an additional 25 minutes.
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19
Cool for 15 minutes before serving.
