In a large deep pan over medium heat, cook the beef, sausage, onion, and garlic until the meat has browned through and the onions are softened.

Keeping the meat mixture on the heat, add in the crushed tomatoes, tomato sauce, and tomato paste.

Add the water, sugar, fennel seeds, basil, Italian seasoning, and salt and pepper to the meat and sauce mixture. Allow the mixture to simmer over medium-low heat for 45 minutes-1 hour uncovered.

While the meat is simmering, mix your filling ingredients (ricotta cheese, egg, parsley, salt, and pepper) together.

After the meat mixture is ready, preheat the oven to 375 degrees fahrenheit and spread out 1-2 cups of it in the bottom of a 9x9 or 9x13 pan. The larger the pan, the more cups of meat you will need.

Follow the directions on the lasagna box and then add a layer of lasagna noodles on top of the meat mixture spread out in the pan.

Add a layer of the filling on top of the noodles followed by ⅓ of the mozzarella cheese and some of the parmesan. Repeat until the noodles and meat mixture are all used, saving some of the mozzarella and parmesan for the top.

Finishing with a layer of mozzarella and parmesan and a sprinkle of parsley (optional).

Bake for 45-50 minutes at 375 degrees fahrenheit. You can bake uncovered but tin foil is recommended for half the baking time to prevent burnt edges.

Cool for 20 minutes before serving. Top with fresh grated parmesan if desired and enjoy!