In a large dutch oven, heat the olive oil over medium-high heat until shimmering. Add in the chuck and sirloin, stirring as it cooks to break the meat into large chunks until browned. Stir in garlic, oregano and crushed red pepper, cooking for approximately 1 to 2 minutes. Stir in tomato paste until the meat is coated. Add tomatoes and their juices, tomato puree, chicken stock, bay leaves, thyme and sugar. Bring to a boil and season with salt and pepper. Reduce to a simmer and cook until thickened and reduced, approximately 1 1/2 hours, stirring occasionally. Remove bay leaves and thyme sprigs.

Heat a large skillet over medium-high heat. Add sausage meat in chunks and cook until browned, approximately 10 minutes. Drain on a paper towel lined plate and break into 1/2" pieces.

In a large bowl, stir together ricotta with parsley, basil and 1/4 cup of the Parmesan cheese. Stir in 2/3 of the shredded mozzarella, season with salt and pepper and stir in egg.

Bring a large bot of boiling salted water to a boil. Cook the lasagna noodles until al dente. Drain and rinse under cold water. Dry the noodles with paper towels.

Preheat over to 375 degrees.

Spread 1 1/2 cups of the sauce in the bottom of a 9x13" glass baking dish (the deeper the better!). Layer 4 overlapping noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, then top with half of the sausage following by another 1 1/2 cups of sauce. Layer with another 4 overlapping noodles. Repeat layering the remaining ricotta, sausage and 1 1/2 cups of sauce. Top with 4 overlapping noodles and cover with as much sauce as you have remaining. Sprinkle over the remaining mozzarella and Parmesan.

Bake for approximately 45 minutes, until the top is golden and crisp around the edges. Allow the lasagna to rest at least 20 minutes prior to serving.