In large Dutch oven or large pan over medium heat, take sausage out of casing and chop up the meat. Saute sausage first, then add beef, break up beef, as well.
Add onion and garlic, stirring frequently until well browned, about 20 minutes.
Add sugar, 1 tbsp. salt, basil pepper and 1/2 parsley, mix well.
Add all canned tomato sauce, bring to a boil, then reduce heat to simmer, uncovered ,stir occasionally, until thickened, about 1 1/2 hours.
Pre-heat oven to 375
While sauce is simmering, in large pan, boil water to soften noodles, add 2 tbsp. olive oil and 1 tbsp. salt to water. Add 2 or 3 noodles at a time, boil for about 10 minutes, just till tender. Drain, rinse under cold water, lay on paper towels.
In medium bowl combine ricotta, egg, 1/2 tsp. salt and remaining parsley, mix well.
In bottom of 13 x 9 x 2" baking dish, spoon
1 1/2 cups sauce. Layer with 6 lasagna noodles.
Spread with 1/2 ricotta mixture, top with a covering of the mozzarella.
Spoon 1 1/2 cups of sauce over cheese, sprinkle with 1/4 cup Parmesan cheese.
Repeat layering, start with lasagna noodles, Spread remaining ricotta mixture, top with mozzarella covering.
Spread remaining sauce or as much is as need for the last layer of sauce. Sprinkle sauce with Parmesan, the lightly cover top with mozzarella.
Cover with foil, tucking around the edges. Bake 25 minutes, remove foil, bake uncovered 25 minutes longer of until bubbly.
Cool 15 minutes before serving.