Prepare the sauce:

In a large saucepan, heat the olive oil over medium heat.

Add the chopped onions and sauté until translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef and sweet Italian sausage.

Cook until browned, breaking it up with a spoon as it cooks.

Transfer meat to a large soup kettle.

Pour in the crushed tomatoes, tomato sauce, and tomato paste.

Stir in the red wine (if using), sugar, dried oregano, dried basil, salt, and pepper.

Turn stove heat on low.

Simmer the sauce for about 90 minutes, stirring occasionally, to allow the flavors to meld together. Your whole house will smell amazing!!

Adjust the seasoning to your taste.

Prepare the cheese filling:

Before you begin, preheat your oven to 375°F (190°C).

Grease a large baking pan.

In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, grated Parmesan cheese, salt, and black pepper. Mix well until smooth.

Assemble the lasagna:

In a large baking dish, spread a thin layer of the meat sauce on the bottom.

Place a layer of pre-cooked lasagna noodles on top.

Spread a third of the cheese filling over the noodles, followed by a third of the shredded mozzarella cheese.

Repeat this layering process two more times, finishing with a final layer of meat sauce and shredded mozzarella.

Sprinkle some additional grated Parmesan cheese on top.

Cover the baking dish with aluminum foil, making sure it's not touching the cheese to prevent sticking. I also spray the inside of the aluminum foil with a little cooking spray to help prevent sticking!

Bake the lasagna in the preheated oven for about 25 minutes. Then, remove the foil and continue baking for an additional 20-25 minutes or until the cheese is bubbly and golden brown.

Once done, take the lasagna out of the oven and let it rest for 10-15 minutes before slicing and serving.