In a dutch oven cook the 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, 3/4 or 1/2 Tblsp. salt, 1/4 tsp. pepper, and 2 Tblsp. parsley.
Simmer, Covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 8 to 10 minutes. Drain the noodles and rinse with cold water.
Preheat oven to 375
To assemble, spread 1 1/2 Cups of the meat sauce in the bottom of a 9X13 inch baking dish.
Arrange 6 noodles lengthwise over the meat sauce. Spread with 1/2 of the Ricotta cheese mixture. Top with a third of Mozzarella cheese slices.
Spoon 1 1/2 Cups of the meat sauce over the Mozzarella and sprinkle with 1/4 Cup Parmesan cheese.
Repeat layers and top with remaining Mozzarella cheese slices and the rest of Parmesan cheese.
Cover with foil: To prevent sticking, either spray foil with cooking spray or make sure the foil doesn't touch the cheese.
Bake in the preheated oven (375) for 25 minutes. Remove foil and bake an additional 25 minutes. Cool 15 minutes before serving.
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