In a large saucepan, heat a drizzle of olive oil over medium heat. Brown the ground beef and Italian sausage for 8–10 minutes until no longer pink.

Add the finely diced onion and minced garlic, sautéing for 3–4 minutes until onions are translucent.

Stir in the tomato paste, followed by crushed tomatoes and tomato sauce. Pour in red wine or broth and mix thoroughly.

Add Italian seasonings, oregano, and parsley. Let simmer uncovered on low heat for at least 1 hour.

In a medium bowl, combine ricotta cheese, grated Romano or Parmesan cheese, shredded mozzarella, and beaten egg. Mix until smooth.

In a large pot, boil salted water. Par-cook lasagna noodles for about 3 minutes and drain.

In a baking dish, spread a thin layer of meat sauce, layer three noodles, half of the cheese mixture, more meat sauce, and repeat, finishing with noodles and meat sauce on top.

Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle more mozzarella, and bake uncovered for another 20–25 minutes.

Allow the lasagna to rest for 20 minutes before slicing. Garnish with parsley if desired.