In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain off excess fat (not down the sink!). Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, uncovered, for 12-24 hours, stirring occasionally and adding water as necessary.
In a mixing bowl, combine ricotta and 1 1/2c mozzarella cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3-4 uncooked noodles lengthwise over meat sauce. Spread with one half of the cheese mixture. Spoon 1 1/2 cups meat sauce over the cheese mixture and spread both evenly across the lasagna noodles. Repeat with 3-4 more noodles and the remaining cheese mixture. Top with the remaining noodles, meat sauce, reserved 1/2c mozzarella and parmesan cheeselayers, and top with remaining mozzarella and Parmesan cheese. Cover with two pieces of foil, making sure the sides are sealed tightly around the edges: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 1 hour. Remove foil, and bake an additional 15 minutes. Cool for 15 minutes before serving.