In a large saucepan over medium-high heat, brown the ground beef and Italian sausage for about 8–10 minutes.

Add the finely diced onion and minced garlic to the same saucepan and sauté for approximately 3 minutes until translucent.

Stir in the tomato paste, cooking for an extra 2–3 minutes. Then add crushed tomatoes and tomato sauce.

Pour in the red wine and mix in Italian seasonings, oregano, fennel seeds, and salt. Simmer on low heat for at least 1 hour.

In a separate bowl, combine ricotta cheese, grated Romano or Parmesan, grated mozzarella, egg, and parsley. Mix thoroughly.

Cook the lasagna noodles in boiling water for about 3 minutes, then drain and lay flat.

In a baking dish, layer meat sauce, lasagna noodles, cheese filling, and mozzarella. Repeat these layers twice more.

Cover with parchment paper and foil, and bake at 375°F for 30 minutes.

Remove the foil and parchment after the initial baking, and bake for another 20–25 minutes until bubbly and golden brown.

Let the lasagna rest for about 20 minutes before serving.