In a Dutch oven or large skillet with tall sides, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, pepper, and 2 Tbsp parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
If using gluten free lasagna noodles, see my note on my blog at: http://thejourneyunexpected.com/lasagna/ before proceeding. ~ Otherwise... Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles and rinse with cold water. Set aside.
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 3 shakes of salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups meat sauce in bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. (They will overlap.) Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella and sprinkle with 1/4 cup Parmesan.
Repeat layers and top with remaining mozzarella and Parmesan cheeses.
Cover with foil. To prevent sticking: spray the underneath side of the foil with cooking spray before placing on top of lasagna. Place the casserole dish on a cookie sheet to prevent any spillage on the bottom of your oven.
Bake in a preheated oven for 25 minutes at 375 degrees. Remove foil and bake an additional 25 minutes. Let it rest for 15 minutes before serving.