Make the Meat Sauce:

1. Heat the Olive Oil: In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent and fragrant (about 3-4 minutes).
2. Brown the Meat: Add the ground beef (and pork, if using) to the pot. Break up the meat with a wooden spoon and cook until browned, about 7-10 minutes. Drain any excess fat.
3. Add the Tomatoes: Stir in the crushed tomatoes, tomato paste, and tomato sauce. If you prefer a slightly sweeter sauce, add 1 tablespoon of sugar. Mix in the dried basil, oregano, thyme, and a pinch of salt and pepper.
4. Simmer the Sauce: If you’re using red wine, pour it in now and let it simmer for 2-3 minutes to cook off the alcohol. Bring the sauce to a simmer, reduce the heat, and let it cook uncovered for 30-45 minutes, stirring occasionally. The sauce should thicken and deepen in flavor.
5. Taste and Adjust: Taste the sauce and adjust seasoning as necessary. If the sauce is too acidic, add a pinch of sugar. Add more salt, pepper, or herbs to taste.

Prepare the Cheese Mixture:

6. Mix the Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and 2 tablespoons of chopped parsley. Season with salt and pepper and mix until well combined. Set aside.

Cook the Lasagna Noodles:

7. Boil the Noodles: If using traditional lasagna noodles (not no-boil), cook them according to the package directions. Once cooked, drain and lay them out on a parchment paper-lined baking sheet to prevent sticking.

Assemble the Lasagna:

8. Preheat the Oven: Preheat your oven to 375°F (190°C).
9. Start Layering: In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom of the dish. Lay 3-4 cooked lasagna noodles on top of the sauce, slightly overlapping.
10. Add Cheese Mixture: Spread about 1/3 of the ricotta cheese mixture over the noodles, followed by 1/3 of the meat sauce. Sprinkle with 1/3 of the shredded mozzarella cheese.
11. Repeat Layers: Continue layering with noodles, ricotta mixture, meat sauce, and mozzarella cheese, repeating until all ingredients are used up. Finish with a final layer of meat sauce and mozzarella cheese on top.
12. Cover with Foil: Cover the lasagna with aluminum foil, making sure the foil doesn’t touch the cheese. Bake in the preheated oven for 30 minutes.

Bake the Lasagna:

13. Bake and Uncover: After 30 minutes, remove the foil and bake the lasagna for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.
14. Let It Rest: Remove the lasagna from the oven and let it rest for 10-15 minutes before cutting. This helps the lasagna set and makes it easier to slice.

Serve and Enjoy:

15. Garnish and Serve: Garnish the lasagna with fresh basil leaves, if desired. Serve hot with a side of garlic bread and a fresh salad for a complete meal.