Preheat oven to 375° once sauce has cooked and spray a large baking dish with non stick spray. Set aside.
Brown ground beef and sausage, then half way through, add onions and garlic.
Cook until meat is no longer pink and onions are translucent. Drain and return to pan.
Sprinkle fennel seeds, oregano, basil, salt and pepper over meat, stir.
Add diced tomatoes, tomato sauce, tomato paste and 1/2 of the chopped parsley. Stir, cover, reduce heat and simmer for a 1-2 hours.
Using a medium bowl, mix Ricotta cheese, egg, parsley, Parmesan cheese, 1/2 cup Mozzarella cheese together and place in fridge until ready to assemble.
Add a few large spoonfuls of sauce to the bottom of prepared pan.
Place uncooked lasagna noodle over sauce overlapping noodles.
Spread Ricotta cheese mixture over noodles, followed by meat mixture, shredded Mozzarella cheese. Repeat layers ending with shredded Mozzarella.
Cover with foil and bake in oven for 20 minutes, uncover and reduce oven to 350 degrees.
Continue to bake for 40-45 minutes or until bubbly. Let sit for 15 minutes before cutting.