Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper.
Simmer, covered, for 1.5 - 3 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
Make a bechamel sauce - See linked recipe below
Preheat the oven to 190 degrees C.
Layer your lasagne in order - Sauce -> pasta -> Bechamel sauce -> mozerella
When you get to the top layer, cover the top with the ricotta mixture then sprinkle with mozerella or parmesan
Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
Rest lasagna for 15 minutes before serving.
