In a Medium pot cook sausage, ground beef, onion, and garlic over medium heat until meat is no longer pink.
Stir in crushed tomatoes,paste,sauce, and water. Season with sugar, basil, fennel , Italian seasoning, 1 tsp salt, pepper and 2 tbsp parsley. Simmer, covered, for about an hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 minutes. Drain and rinse with cold water.
In a mixing bowl, combine ricotta with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange half of noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture and 1 cup of cheddar. Top with a third of mozzarella cheese. 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. Cover with foil: spray foil with cooking spray to prevent sticking.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 10 minutes before serving.
Our friend Kenny favorite food is Lasagna. He lives just down the road and I have known him for over 30 years since he was a teenager. He is always there to help us when needed. He comes to visit after work and “check” on me almost daily. He helps me cook supper and anything else I may need while we visit. He is one of those few TRUE friends. I found this recipe on the web and tweaked it for Ken's most favorite saying “Ya can never have enough cheese.”