In a large skillet, cook beef over medium heat until brown. Drain excess fat. In a separate skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, basil, salt, pepper, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer for one hour.
While sauce is simmering, prepare lasagna noodles. Bring a large pot of salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain noodles, and rinse with cold water. Set aside.
Next, blend the Parmesan and egg in a medium bowl with a whisk until combined evenly. Then stir in the ricotta cheese. In another bowl combine cheddar and mozzarella cheeses. Set both bowls aside.
Preheat oven to 350 degrees.
Begin to assemble your lasagna. Start by spreading one cup of tomato sauce in the bottom of a 9-by-13 inch baking dish.
Cover sauce with one layer of noodles (about 3 noodles should do.) Divide the remaining sauce into thirds. Cover noodles with one-third sauce.
Cover the sauce with half the mozzarella and cheddar mixture. Place another layer of noodles and one-third of sauce over the cheese. Top the sauce with the ricotta cheese blend.
Place remaining lasagna noodles on top, and spread with the remaining third of the sauce.
Bake the lasagna in a preheated oven for 30 minutes. Sprinkle remaining mozzarella and cheddar mixture on top and bake an additional 15 minutes. Let cool slightly before serving. Enjoy!
If your prefer no-boil noodles, you may use those instead. Simply, follow the package instructions.