World's Best Lasagna

1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 - 28 oz can crushed tomatoes
2 6.5 oz cans canned tomato sauce
1/2 cup water
2 Tablespoons white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 Tablespoon salt
1/4 tsp ground black pepper
4 Tablespoons 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 over, 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 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hrs, stirring occasionally.

2. Bring a large port of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt.

3. Preheat over to 375 degrees

4. To assemble, spread 1 1/2 cups meat sauce in bottom of 9 x 13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil; to prevent sticking either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated over for 25 minutes. Remove foil, bake an addtional 25 minutes. Cool for 15 minutes before serving.