Preheat oven to 375 degrees F (190 degrees C).
In a Dutch oven, cook onion and garlic over medium heat until well browned. Stir in both crumbles, crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and 2 tablespoons parsley (some of parsley will be used later). Simmer covered for about 1 1/2 hours, stirring occasionally.
Cook noodles according to package directions.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
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 slices.
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 foil from sticking to the top layer of cheese, spray with cooking spray).
Bake for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving
To prevent foil from sticking to the top layer of cheese, spray with cooking spray.
Go to full version of