Cook sausage, ground beef, garlic and onion over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, All Purpose Sauce and water.
Season with sugar, basil, fennel seeds, oregano, thyme, rosemary, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Cover and allow to simmer for about 1½ hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and seasoning salt.
Preheat oven to 375 degrees Fahrenheit.
Spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with ⅓ of mozzarella cheese slices.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Top with remaining mozzarella and parmesan cheese.
Cover with foil. Prevent sticking by spraying foil with cooking spray.
Bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.