In a large skillet over medium heat, brown the ground beef and ground pork for about 10 minutes until fully cooked. Add the San Marzano tomatoes, white wine, and your favorite seasonings. Stir to combine, then let the sauce simmer on low heat for 2 to 3 hours, stirring occasionally, until it thickens and deepens in color.

While the bolognese sauce simmers, mix the ricotta cheese, basil pesto, beaten egg, and a pinch of salt and pepper in a medium bowl. Blend together until smooth and creamy, ensuring the ingredients are well incorporated. Set aside to allow the flavors to meld.

Preheat your oven to 375°F (190°C) and prepare a large baking dish by spooning a little bolognese sauce onto the bottom. Start layering with bolognese sauce, followed by lasagna noodles, dollops of pesto ricotta, and repeat until all ingredients are used. Finish with a generous layer of bolognese on top.

Once assembled, cover the lasagna dish tightly with plastic wrap or aluminum foil and refrigerate overnight.

After resting, uncover the lasagna and bake at 375°F (190°C) for 1 hour, covered with foil to retain moisture, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

Once done, remove from the oven and let the lasagna rest for 15 to 20 minutes before serving warm.