Cook noodles as per bundle bearings. In the mean time, in a Dutch stove, cook hotdog, hamburger and onion over medium warmth 8-10 minutes or until meat is not, at this point pink, separating meat into disintegrates. Add garlic; cook 1 moment.
Mix in tomatoes, tomato glue, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; heat to the point of boiling. Lessen heat; stew, uncovered, 30 minutes, mixing every so often.
In a little bowl, blend egg, ricotta cheddar and remaining parsley and salt.
Preheat stove to 375°. Spread 2 cups meat sauce into an ungreased 13×9-in. heating dish. Layer with 3 noodles and 33% of the ricotta blend. Sprinkle with 1 cup mozzarella cheddar and 2 tablespoons Parmesan cheddar. Rehash layers twice. Top with residual meat sauce and cheeses (dish will be full).
Prepare, covered, 25 minutes. Heat, revealed, 25 minutes longer or until effervescent. Let stand 15 minutes prior to serving.