In a large skillet over medium heat, brown the sausage and ground beef for about 5-7 minutes until cooked through. Add in the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. Stir in the crushed tomatoes, tomato paste, tomato sauce, sugar, basil, fennel seeds, Italian seasoning, salt, and pepper. Allow to simmer on low for 1.5 hours, stirring occasionally.

In a mixing bowl, combine ricotta cheese, beaten egg, and chopped parsley. Stir until creamy and blended. Set aside to let flavors meld.

Preheat your oven to 375°F (190°C). Spread 1.5 cups of meat sauce in a 9x13-inch baking dish. Layer the oven-ready noodles over the sauce, followed by half of the ricotta mixture and a generous portion of mozzarella. Repeat the layers, finishing with meat sauce and top with more mozzarella and Parmesan.

Cover with aluminum foil lightly sprayed with cooking oil to prevent sticking. Bake for 25 minutes, then remove the foil and continue baking for another 25 minutes until bubbly and golden brown.

Let rest for about 15 minutes before serving. This allows layers to set for neat slices.