In a Dutch oven or large skillet with lid, cook sausage, ground sirloin, onion, mushrooms, and garlic, in olive oil over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
Season with sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1 ½ teaspoons salt, pepper, and 2 tablespoons parsley.
Simmer on low, covered, for at least 1 1/2 - 2 hours, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
To assemble, spread enough meat sauce to cover the bottom of the baking dishes.
Arrange 3 raw lasagna noodles lengthwise over meat sauce.
Spread noodles with half of the ricotta cheese mixture.
Place a third of the mozzarella cheese slices on top of the ricotta in pans.
Spoon about 1 1/2 cups meat sauce over mozzarella, and sprinkle each pan with 1/4 cup Parmesan cheese and 1/4 cup Romano cheese.
Repeat layers (noodles, ricotta, mozzarella, meat), and top with remaining mozzarella, Parmesan, and Romano cheese.
Cover pans with foil: to prevent sticking, spray the underneath side of foil with cooking spray.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until cheese on top is nice and golden.
Cool for 15 minutes before serving.