In a large saucepan, heat a tablespoon of olive oil over medium-high heat while you brown 1 lb of ground beef and 1 lb of Italian sausage, stirring for 8-10 minutes until cooked through. Add 1 diced onion and 5-6 minced garlic cloves, seasoning with salt and pepper. Sauté for 2-3 minutes until the onions become translucent, then mix in 1.5 cans of tomato paste, cooking for an additional 2-3 minutes to enhance the flavors.

Stir in 1 can of crushed tomatoes, 1 can of tomato sauce, and ½ cup of red wine for depth of flavor, or use beef or vegetable broth for an alcohol-free option. Bring the mixture to a simmer, cover the saucepan, and allow the meat sauce to cook gently for 1 hour, stirring occasionally, until it thickens.

While the meat sauce simmers, in a separate bowl, combine 15 oz of ricotta cheese, ½ cup of grated Romano or Parmesan cheese, 2 cups of shredded mozzarella, 1 egg, and a handful of chopped fresh parsley. Mix well until creamy. Refrigerate until ready to layer your lasagna.

Take the lasagna noodles and par-cook them in boiling salted water for 3 minutes to soften. In a deep baking dish, spread a layer of the meat sauce on the bottom. Place a layer of noodles over the sauce, followed by half of the ricotta mixture, and sprinkle with mozzarella. Repeat with another layer of sauce, noodles, and cheese mixture, finishing with noodles topped with additional meat sauce.

Preheat your oven to 375°F (190°C). Cover the baking dish tightly with parchment paper and foil. Bake for 30 minutes. Carefully remove the cover, sprinkle more mozzarella on top, and return the lasagna to the oven. Bake uncovered for an additional 20-25 minutes until the cheese is bubbly and golden.

Once baked, take the Cheesy Christmas Lasagna out of the oven and allow it to rest for 20 minutes. This resting period is crucial for easier slicing. Cut into portions and serve hot.