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Using a dutch oven over medium heat, cook ground beef, Italian sausage, minced onion, and garlic, until browned
Stir in crushed tomatoes, tomato paste, tomato sauce, basil, fennel seeds, Italian seasoning, and sugar.
Add salt and pepper to taste and two tbsp chopped parsley. Turn heat to low and simmer the sauce for 1 ½ hour, stirring occasionally.
In a small mixing bowl, mix ricotta cheese, egg, remaining two tbsp chopped parsley, and ½ tsp salt
Preheat oven to 375F
Assemble lasagna: Using a 9 x 13-inch baking dish,- First layer: 1 ½ cups meat sauce - Second layer: arrange precooked noodles over meat sauce to cover- Third layer: spread ½ of ricotta mixture over noodles- Fourth layer: top ricotta mixture with a third of mozzarella cheese slices- Fifth layer: Spoon 1 ½ cup meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese- Repeat layers and top with remaining mozzarella and Parmesan cheese
Cover with aluminum foil (spray foil with oil spray to prevent it from sticking to the cheese) and bake for 25 minutes covered. Remove foil and bake for an additional 25 minutes. Let lasagna cool for 10 minutes before serving.