In a large saucepan over medium-high heat, brown ground beef and Italian sausage until cooked through, approximately 8-10 minutes.

Add finely diced onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes.

Stir in tomato paste, crushed tomatoes, and tomato sauce, mixing well. Pour in red wine and add Italian seasonings. Bring to a simmer and cook for 1 hour.

In a mixing bowl, combine ricotta cheese, beaten egg, grated Parmesan cheese, and salt and pepper to taste. Blend until smooth.

Preheat oven to 375°F (190°C). In a 9x13-inch dish, spread a layer of meat sauce, layer with lasagna noodles, ricotta mixture, meat sauce, and mozzarella cheese. Repeat layers.

Cover with aluminum foil and bake for 30 minutes. Remove foil, add more mozzarella, and bake uncovered for 20-25 minutes.

Let the lasagna rest for 20 minutes before serving, garnished with parsley.