Remove sausage meat from casings; chop the meat.

In large skillet over medium heat, sauté sausage, beef, onion, and garlic, stirring frequently until well browned, about 20 minutes.

Drain on paper towels.

In a large pot, add meat mixture, sugar, 1 tbsp salt, basil, fennel, pepper, and half the parsley. Mix well.

Add tomatoes, tomato paste, and 1/2 cup water, mashing tomatoes with wooden spoon.

Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick, about 1 1/2 hours.

In separate large pot, bring 3 quarts water to a boil. Add lasagna noodles, 2 or 3 at a time.

Return to boiling; boil, uncovered and stirring occasionally, 10 minutes, or just until tender.

Drain in colander; rinse under cold water. Dry lasagna on paper towels. ***

Preheat oven to 375 degrees.

In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix.

In bottom of 13" x 9" baking dish, spoon 1 1/2 cups of sauce. Layer with 5 lasagna noodles, lengthwise and overlapping, to cover surface.

Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan.

Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with Parmesan.

Spread with remaining sauce; top with rest of mozzarella and Parmesan. Cover tightly with foil.

Bake 25 minutes; remove foil. Bake, uncovered, 25 minutes or longer until bubbly. Cook 15 minutes.