1. In Crock pot, cook meat, onion and garlic on a high temp until meat starts to brown and onions and garlic have sweated, but not burned. Stir in crushed tomatoes, paste, sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 3/4 tbsp salt, pepper and 1 tsp of dried parsley. Let this come up in temperature, cover and simmer for approx 2 1/2 hrs.
2. Prepare noodles by breaking noodles to fit an 8×8 baking pan. Set aside until ready to assemble after sauce has simmered. Once it has simmered long enough, turn off Crock pot rinse the noodles with warm water, no need to cook the noodles. Preheat oven to 375° F.
3. Prepare cheese mixture by adding ricotta cheese, egg, 1 tsp parsley and 1/4 tsp salt. Add 1 tbsp of the Parmesan cheese and mix to combine.
4. To Assemble: With a 1/2 c measuring cup, or ladle, place one or 1 1/2 scoops of sauce on thebottom of the 8×8 pan. Place one layer of your pre-measured noodles on the sauce. Spread ordollop the ricotta mixture on top of the noodles and try to spread it best you can. Sprinkle or placethe Mozzarella/Provolone cheese mixture on top of that. Next, another layer of the sauce, thensprinkle the Parmesan cheese over that. You repeat this (starting with another layer of noodles) untilall of the ricotta is gone. I did two good layers with about 1-1 1/2 cups sauce in each layer, and 2 hand fulls of the shredded cheese mix, to give you an