In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375° F
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.
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