Using the Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned.

Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tbsp. parsley, basil, 1 tsp. salt, Italian seasoning, fennel seeds, and pepper. Cover and simmer for 1-1/2 hours, stirring occasionally.

Bring water to a boil in a large pot. Cook lasagna noodles for 8-10 minutes. Drain and rinse noodles with cold water.

In a large bowl, combine ricotta cheese with egg, remaining parsley, and remaining salt.

Preheat oven to 375°F.

Assemble lasagna in 9x13 baking dish. Spread 1-1/2 c. of sauce on the bottom of the dish. Lay 6 noodles, overlapping slightly. Spread 1/2 of the ricotta cheese mixture, lay 1/3 of the mozzarella cheese slices. Spoon 1-1/2 c/ meat sauce over the mozzarella cheese and sprinkle with 1/4 c. of parmesan cheese. Lay another layer of noodles, ricotta, mozzarella, sauce, and parmesan. Place the remaining mozzarella cheese on top and top with more parmesan cheese.

Cover baking dish with aluminum foil. Make sure to spray the foil with nonstick spray so it does not stick to the cheese.

Bake in the oven for 25 minutes. Remove foil and continue baking for another 25 minutes.

Allow lasagna to rest for 15 minutes before serving.