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Preheat the oven to 400°F. Grease a deep 9 x 13-inch baking dish; set aside.
In a Dutch oven over medium heat, cook and crumble the sausage, ground beef and onion until the meat is no longer pink, 5-7 minutes; drain off the fat.
Add garlic and tomato paste; cook and stir for 1 minute.
Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt and ¼ teaspoon pepper. Bring to a boil.
Reduce heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes.
In a separate bowl, stir together the egg, ricotta, 1 ¼ cups of Parmesan cheese, and remaining ¼ teaspoon pepper.
Spread 2 cups of the meat sauce in the bottom of the prepared baking dish.
Layer with 3 noodles and ⅓ of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese.
Repeat layers twice. Top with remaining meat sauce, mozzarella, and Parmesan.
Cover with greased foil; place on a rimmed baking sheet; bake for 30 minutes.
Uncover; bake for 15-20 more minutes, or until browned on top and bubbly.
Let stand at least 15 minutes before slicing and serving.