In a medium pot, brown the Italian sausage and ground beef over medium heat for about 5-7 minutes until fully cooked. Add chopped onion and minced garlic; sauté for another 2-3 minutes until translucent. Mix in crushed tomatoes, tomato paste, tomato sauce, and adjust with water. Sprinkle in sugar, basil, fennel seeds, Italian seasoning, salt, and pepper, and let simmer covered for 1.5 hours.

In a large bowl, combine ricotta cheese, large egg, and chopped parsley. Stir well until blended, and set aside.

Preheat the oven to 375°F (190°C). In a casserole dish, spoon a layer of meat sauce, then add a layer of noodles, followed by half of the ricotta mixture and a layer of mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top.

Cover with aluminum foil lightly sprayed, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until cheese is bubbly and golden brown.

Allow the lasagna to rest for about 15 minutes before serving to help the layers set.