In a large stock pot, brown the sweet Italian sausage and lean ground beef over medium heat, breaking it apart until fully cooked, about 5-7 minutes. Then, add a diced large white onion and minced garlic, sautéing until softened, approximately 4 minutes. Stir in the crushed tomatoes, tomato paste, tomato sauce, white wine, sugar, chopped basil, parsley, fennel seeds, oregano, salt, and pepper, and let it simmer gently for 1-4 hours.

While the sauce is simmering, soak the lasagna noodles in a large pan filled with hot tap water for at least 30 minutes. Once they are pliable, drain and set aside.

In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, and ground nutmeg. Blend until smooth and refrigerate while assembling the lasagna.

Preheat your oven to 375°F (190°C) and grease a lasagna pan. Spread 1 cup of meat sauce at the bottom, layer in soaked noodles, half of the ricotta mixture, a layer of deli-sliced mozzarella, and another cup of meat sauce. Repeat this two more times, finishing with a final layer of noodles topped with meat sauce, more mozzarella, and Parmesan cheese.

Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden brown.

Let the lasagna rest for about 10 minutes before slicing. Enjoy with garlic bread and a fresh salad.