In a oven, over medium heat cook ground beef, sausage, onion, and garlic until well browned.
Stir in tomato paste, tomato sauce, crushed tomatoes, and water.
Season with fennel seeds, Italian seasoning, sugar, basil, 1 tablespoon pepper, salt, and 2 tablespoons parsley. Cover it and Simmer, for about 1 1/2 hours, stirring occasionally.
Boil some water in a large pot and add a pinch or 2 of salt and start cooking the lasagna noodles for 8 to 10 minutes in boiling water.
Drain the noodles, and rinse with cold water.
In a mixing bowl, combine remaining parsley, ricotta cheese with egg, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F.
In the bottom of a 9x13 inch baking dish spread 1 1/2 cups of meat sauce to assemble.
Place 6 noodles sheets over meat sauce. Spread with one half of the ricotta cheese mixture. Top with mozzarella cheese slices. Now over mozzarella, Spoon 1 1/2 cups meat sauce and sprinkle with 1/4 cup Parmesan cheese. Repeat the same layers, and top with remaining Parmesan and mozzarella cheese.
Now to prevent sticking, Cover with foil and make sure the foil does not touch the cheese or simply spray foil with cooking spray.
Bake for 25 minutes in preheated oven. Remove foil, and bake for 25 more minutes. Let stand for 15 minutes before serving.