In a large pot over medium heat, brown the ground beef and Italian sausage, breaking them up into crumbles. Cook until fully browned with some caramelization, about 8–10 minutes.

Drain any excess fat from the pot.

Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.

Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.

Season with sugar, basil, fennel seeds, Italian seasoning, salt, black pepper, and chopped parsley.

Bring the sauce to a low boil, then reduce heat to low and simmer uncovered for 1½ hours, stirring occasionally to develop deep flavor.

In a medium mixing bowl, combine ricotta cheese, egg, salt, black pepper, and parsley.

Stir until smooth and fully combined. Set aside.

Bring a large pot of salted water to a boil.

Add the lasagna noodles and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.

Drain and rinse with cold water. Lay noodles flat on a baking sheet or lightly oil them to prevent sticking.

Preheat your oven to 375°F (190°C).

Spread 1 cup of the meat sauce in the bottom of a greased 9×13-inch baking dish.

Layer 3 noodles over the sauce, slightly overlapping.

Spread ⅓ of the ricotta mixture evenly over noodles.

Sprinkle with ⅓ of the shredded mozzarella and ¼ cup Parmesan.

Repeat layers two more times: meat sauce, noodles, ricotta, mozzarella, Parmesan.

For the final layer, top with remaining meat sauce and sprinkle all remaining mozzarella and Parmesan on top.

Cover the lasagna with aluminum foil sprayed with cooking spray (to prevent sticking).

Bake covered for 25 minutes.

Uncover and bake for another 25 minutes, or until the cheese is golden and bubbling.

Let rest for 15 minutes before slicing and serving.