In a large skillet over medium heat, brown ground beef and Italian sausage. Add chopped onion and minced garlic, cooking until softened for about 5 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, dried basil, fennel seeds, Italian seasoning, salt, and pepper to taste. Simmer uncovered for 30-40 minutes until thickened.

In a mixing bowl, combine ricotta cheese, egg, salt, black pepper, and chopped fresh parsley. Mix thoroughly until smooth.

Preheat oven to 375°F. In a baking dish, layer 1/3 of the meat sauce at the bottom. Place 4 pre-cooked lasagna noodles, half of the ricotta mixture, and 1/3 of mozzarella cheese. Repeat, finishing with meat sauce and remaining mozzarella and parmesan, ensuring even distribution.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.

Allow lasagna to rest for 10 minutes before cutting into squares and serving.