Preparation

• Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
• Heat olive oil in a large pot over medium heat. Add ground beef and sausage. Cook, breaking up the meat, until browned. Drain excess fat.
• Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
• Stir in crushed tomatoes, tomato sauce, red wine (if using), basil, oregano, salt, and pepper. Bring to a simmer. Reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.
• While the sauce simmers, prepare the cheese mixture. In a medium bowl, combine ricotta cheese, egg, ¼ cup Parmesan cheese, parsley, salt, and pepper. Mix well.
• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
• Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
• Arrange a layer of cooked lasagna noodles over the sauce.
• Spread half of the ricotta mixture evenly over the noodles. Top with one-third of the shredded mozzarella cheese. If using Béchamel, drizzle a thin layer over the cheese.
• Spoon one-third of the remaining meat sauce over the cheese layer.
• Repeat the layers: noodles, remaining ricotta mixture, one-third of the mozzarella, Béchamel (if using), and another layer of meat sauce.
• Place the final layer of noodles on top. Cover with the remaining meat sauce. Sprinkle the remaining mozzarella and a final dusting of Parmesan cheese over the top.
• Cover the baking dish tightly with aluminum foil.
• Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
• Let the lasagna rest for 15 minutes before slicing and serving.