Heat a deep skillet on medium-high high. Place the olive oil and butter in the skillet and let melt for one minute, then add minced onion, garlic, and carrot.
Sauté for 5 minutes until soft, then add in the lean ground beef and ground pork. Sauté and cook for an additional 5 minutes, making sure to break the meat up with a wooden spoon and mixing the vegetable mixture in with the meat.
Once the meat is fully cooked (no pink is showing) season the meat with the salt, Italian seasoning, black pepper, and granulated sugar.
Mix well and then begin layering the broken lasagna noodles in the skillet. Pour the crushed tomatoes and water on top of the noodles (make sure the noodles are fully covered).
Place a lid on the skillet, reduce heat to low and simmer for 20 minutes until noodles are soft.
Remove lid, use a cookie scoop and begin adding dollops of ricotta to the pan, followed by fresh basil and parsley.
Lastly, place 6 slices of fresh mozzarella de bufala on top of the lasagna.
Place the lid on top and cook for an additional 3-5 minutes until mozzarella is melted.
Serve lasagna immediately and top with Parmesan cheese if desired.