In a large pot over medium heat, add a drizzle of olive oil. Add in the sausage and beef, cooking until no longer pink. Drain off excess grease. Return back to heat.
Stir in the onions and garlic. Cook an additional 5 minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, and water.
Add the 2 TBSP parsley, basil, salt, sugar, oregano, and pepper. Bring to a simmer.
Cook, stirring occasionally for 1 1/2 hours.
In a bowl, combine the ricotta, egg, parsley, and a pinch of salt.
Grease the pan(s) you are using. I use 3 loaf pans for individual dinners. You can also make a large 9x13 as well.
Spoon some sauce on the bottom of the pan. Make a single layer of noodles, 1/3 of the ricotta mixture, 1/3 mozzarella cheese slices, some more sauce, and 1/3 of the parmesan cheese. Repeat the layers, ending with mozzarella cheese and a sprinkle of parmesan .
To freeze, wrap in plastic wrap and foil. Freeze for up to 4 months.
To bake: Preheat the oven to 375 degrees. If thawed, bake the lasagna covered in foil, for 25 minutes. Uncover, and bake an additional 25 minutes. If frozen, bake covered for 45 minutes, and uncovered an additional 45 minutes. Let rest 10 minutes before cutting.
