In a large Dutch oven over medium heat, cook the sweet Italian turkey sausage, lean ground beef, minced onion, and crushed garlic until browned and onions are tender, about 7-10 minutes.

Drain any excess grease, add the optional sugar, dried basil, Italian seasoning, salt, pepper, and chopped parsley, stirring to combine.

Pour in the crushed tomatoes, tomato paste, tomato sauce, and water. Stir together and simmer on low for about 20 minutes.

In a separate bowl, combine the ricotta cheese, egg, remaining chopped parsley, and a pinch of salt. Mix thoroughly.

In a 9x13 inch baking dish, spread 1.5 cups of meat sauce on the bottom, layer with three noodles, half of the ricotta mixture, and then ½ cup of mozzarella.

Repeat the layering, finishing with meat sauce and a generous amount of mozzarella and Parmesan on the top layer.

Preheat your oven to 375°F (190°C), cover with aluminum foil, and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes or until the cheese is golden and bubbly.

Let the lasagna rest for at least 15 minutes before slicing to help the layers set.

Cut into squares and serve warm, alongside a fresh salad or garlic breadsticks.