In a large saucepan over medium heat, brown 1 pound of ground beef and 1 pound of Italian sausage for 8-10 minutes until fully cooked.

Add one finely diced onion and 5-6 minced garlic cloves, season with salt and black pepper, and cook for 2-3 minutes.

Stir in 1.5 cans of tomato paste and cook for 2-3 minutes. Then add crushed tomatoes, tomato sauce, red wine, Italian seasonings, oregano, and fennel seeds. Let simmer for one hour.

In a bowl, combine ricotta cheese, grated Romano or Parmesan, grated mozzarella, one egg, and chopped fresh parsley. Mix well and refrigerate.

Bring a large pot of salted water to a boil and par-cook the lasagna noodles for about 3 minutes. Drain and lay flat on a towel.

Layer in a baking dish: start with meat sauce, then noodles, then cheese mixture. Repeat until finished with meat sauce on top.

Cover with parchment paper and foil, preheat oven to 375°F (190°C), and bake for 30 minutes. Remove the foil, add more mozzarella, and bake for an additional 20-25 minutes.

Let the lasagna rest for 20 minutes before slicing for easier serving.