In a Dutch oven over medium heat, add the sweet Italian sausage, lean ground beef, minced onion, and crushed garlic. Cook until browned.

Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, parsley, basil, salt, Italian seasoning, fennel seeds, and black pepper. Let simmer for about 1 ½ hours.

Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the ricotta cheese with one egg, remaining parsley, and half a teaspoon of salt.

Preheat your oven to 375 degrees F (190 degrees C).

In a 9x13-inch baking dish, spread about 1 ½ cups of meat sauce on the bottom. Layer six noodles, half of the ricotta mixture, one-third of mozzarella, another cup and a half of meat sauce, and some Parmesan. Repeat layers finishing with mozzarella and Parmesan on top.

Cover with foil and bake for about 25 minutes. Remove foil and continue baking for another 25 minutes until bubbly and golden brown. Let rest for at least 15 minutes before serving.