Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the sausage, beef and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain.
2
Stir in the tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel seed, 1/2 teaspoon salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes, stiring occasionally. In a small bowl, combine the egg, ricotta, and remaining parsley and salt.
3
Drain noodles. Spread 2 cups meat sauce into an ungreased 13x9 inch baking dish. Layer with 3 noodles and 1/3 of the rocotta mixture. Sprinkle with 1 cup mozzarella and 2 Tbsp Parmesan. Repeat layers twice. Top with remaining meatsauce and cheeses.
4
Cover and bake at 375 degrees for 25 minutes. Uncover; bake 25 minutes longer or until bubbly and a thermometer reads 160 degrees. Let stand for 15 minutes before cutting.
