World's Best Lasagne

1 pound sweet italian sausage
3/4 lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbls. sugar
1-1/2 tsps. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 Tbls. salt
1/4 tsp. ground black pepper
4 Tbls. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T. salt, pepper, and 2 T. parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.

2. Cook Lasagna noodles in boiling water for 8 - 10 minutes. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.

3. Preheat oven to 375 degrees.

4. To assemble, spread 1-1/2 cups meat sauce in the bottom of a 9 x 13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta cheese. Top with a third of mozzarella cheese. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Then, noodles, sauce, ricotta, mozzarella, sauce and top with remaining mozzarella and parmesan. Cover with foil sprayed with Pam.

5. Bake for 25 minutes, remove foil, bake another 25. Let sit for 15 minutes before serving.