Prepare lasagna according to package directions, drain.
Cook sausage, ground beef, onion and garlic in large skillet over medium heat until sausage is no longer pink and onion is tender; drain.
Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to boil over high heat. Reduce heat to low. Simmer uncovered 20 minutes.
In small bowl, blend ricotta, egg, parsley ad remaining 1/2 teaspoon salt.
Spoon 1 1/2 cups of the meat sauce into 13X9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, mozzarella and Parmesan cheese into dish. Repeat layers. Cover with foil. Bake at 375 degrees 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting.
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