Add Onion and garlic to a Dutch oven with olive oil. Cook until onions are translucent, garlic is fragrant.

Add your meats to Dutch oven with onions and garlic. Break meat apart as you brown the meat.

Stir in tomatoes, tomato sauce, tomato paste, and water. Season with sugar first bit of parsley, basil, salt, Italian seasoning, fennel seeds, and black pepper. Simmer covered for about 1.5 hours. Stir Occasionally.

Cook lasagna noodles in pot of water. Drain, rinse with cold water

In a mixing bowl, combine ricotta, egg, and rest of parsley. Mix until combined. Add a little salt.

Preheat oven to 375 degrees F.

Assemble in pan. Sauce, noodles, cheese mixture, little parm. Repeat until out of sauce. Top with mozzarella slices and more parm.

Cook in oven, covered, for 25 minutes, uncovered, for another 25 minutes.

Rest lasagna for 15 minutes before serving.