The most delicious lasagna

Cook sausage, lean ground beef, minced onion, and crushed garlic in a Dutch oven over medium heat until well browned.

Add crushed tomatoes, canned tomato sauce, tomato paste, and water. Season with white sugar, 2 tablespoons chopped fresh parsley, dried basil leaves, 1 teaspoon salt, Italian seasoning, fennel seeds, and ground black pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish.

Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the 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.

Preheat the oven to 375 degrees F (190 degrees C). Bake lasagna in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 25 minutes.

Rest lasagna for 15 minutes before serving.