In a large skillet, brown the sweet Italian sausage, lean ground beef, minced onion, and crushed garlic over medium heat for about 10 minutes, until the meat is cooked through.

Stir in the crushed tomatoes, tomato sauce, and tomato paste, followed by white sugar, fresh parsley, dried basil, salt, Italian seasoning, fennel seeds, and ground black pepper. Allow the sauce to simmer for approximately 30 minutes.

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and lay flat on a towel.

In a mixing bowl, combine ricotta cheese, egg, and 1 tablespoon of fresh parsley with a pinch of salt and pepper. Mix until smooth.

Preheat your oven to 375°F (190°C). In a greased baking dish, layer the meat sauce, noodles, ricotta mixture, and mozzarella. Repeat until all ingredients are used.

Cover the lasagna loosely with aluminum foil and bake for 50 minutes, removing foil halfway through.

Let the lasagna rest for about 15 minutes before serving.