Add olive oil to a non-reactive pot or Dutch oven and place over MEDIUM heat. Add ground beef, ground pork, onion and garlic and cook, stirring to break up the meat until crumbly and browned with no pink remaining. Drain off excess grease. Stir tomato paste into the mixture and cook for a minute or two and then add basil, oregano, thyme, salt, pepper, fennel seed and crushed red pepper (if using). Cook, stirring, until well combined. Add crushed tomatoes, beef broth and sugar and stir to combine.

Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat to LOW and allow to simmer, uncovered, for at least 30 minutes while you cook your pasta

Bring a large pot of water to boil and prepare lasagna noodles according to package directions. Immediately rinse cooked noodles with cold water until cool enough to handle and drain well.

In a medium mixing bowl combine the ricotta, egg, garlic, 1/4 cup Parmesan, basil, salt and pepper.

Lay one cooked noodle out on top a sheet of aluminum foil or wax paper. Spoon a couple tablespoons of the ricotta mixture on the noodle and spread it out evenly with the back of a spoon. Spread some of the meat sauce mixture over the ricotta and roll the lasagna noodle up. Use a spatula to transfer the roll-up to the baking dish and set it down sideways, seam side down. Repeat with remaining noodles, ricotta mixture, and sauce. A standard 13" x 9" baking dish will hold 3 across if roll-ups are placed sideways. You should be able to fit all 12 roll-ups snugly in the baking dish.

Spoon the remaining sauce mixture over the top of the roll-ups and sprinkle with mozzarella and remaining 1/4 cup of Parmesan cheese. Spray the backside of a large piece of foil with non-stick cooking spray and cover the dish, coated side down. The non-stick spray will prevent the melted cheese from sticking to the foil.

Bake for 30 minutes. Remove foil and continue to bake for an additional 5 to 10 minutes, until sauce is bubbly. Remove from oven and allow to sit for 5 minutes before serving.