Saute onions until translucent in olive oil. Mix in the ground beef, garlic, and sausage. Cook until beef and sausage coins has browned. Add the fire roasted tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer together, covered, for about 1.5 hours, stirring occasionally. At the end of cooking time, stir in the tofutti cream cheese until it melts throughout the entire meat sauce. Adjust seasonings to taste.

In a bowl, mix the Daiya shreds with the rest of the parsley.

Assembly time: Grease a deep baking pan. Spread a layer of meat sauce. Put down noodles & top with Daiya cheese. Add half of the meat mixture & top with Daiya cheese. Add another layer of noodles, Daiya cheese, meat sauce, Daiya cheese, and noodles. The last layer was only sauce & Daiya cheese. Cover pan with greased foil. Greasing the foil ensures that you can get the foil off the top of the lasagna when you're done cooking.

Put the lasagna in the preheated oven at 375 degrees for 30 minutes. Remove the foil and bake for another 25 minutes. Let rest 15 minutes before serving.