1. Heat oil in large Dutch oven over medium-high heat. Add onions and carrots; cook stirring, until tender, 8 minutes. Add garlic and red pepper; cook 30 seconds. Add beef and sausage; cook until browned, breaking up meat with spoon, 10 minutes. Stir in tomatoes, tomato paste, salt, and 1/2 teaspoon black pepper. Bring to boil. Reduce heat to rapid simmer and cook, stirring occasionally and breaking up tomatoes with spoon, until thickened, 45 minutes.
2. Meanwhile, cook lasagna noodles according to package directions. Transfer noodles to large bowl of cold water. Combine ricotta, 1/2 cup of the Parmesan, parsley, egg, and 1/2 teaspoon black pepper in medium bowl.
3. Heat oven to 400 degree F. Spread 1 cup of the Tomato Sauce in 13x9-inch baking dish. Reserve 1 cup of the Tomato Sauce for top. Drain 4 lasagna noodles on clean kitchen towel and line bottom of baking dish with noodles. Spread one third of the ricotta mixture on top, then spread with one third of the remaining Tomato Sauce. Sprinkle with 1/2 cup of the mozzarella. Repeat layering noodles, ricotta, Tomato Sauce, and mozzarella twice. Top with fourth layer of noodles, spread with reserved Tomato Sauce and sprinkle with remaining 1/4 cup Parmesan. Cover with foil. Place lasagna on baking sheet and bake 45 minutes. Remove foil; sprinkle with remaining 1/2 cup mozzarella and bake, uncovered, 10 minutes more. Let stand 15 minutes before cutting. Makes 10 servings.