In a large pot, heat olive oil over medium heat. Add ground beef and pork, cooking until browned, about 8–10 minutes. Pour in white wine, allowing it to simmer for 2–3 minutes before adding San Marzano tomatoes and seasonings. Reduce heat and let the sauce simmer uncovered for 2–3 hours, stirring occasionally, until thickened and fragrant.

In a mixing bowl, combine ricotta cheese, basil pesto, beaten egg, and grated Parmesan cheese. Stir until smooth, season with salt and pepper to taste.

Preheat your oven to 375°F. In a large baking dish, spread a thin layer of bolognese sauce, layer lasagna noodles, followed by half of the pesto ricotta mixture. Repeat layers, finishing with bolognese and a sprinkle of Parmesan cheese.

Cover the lasagna tightly with plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

Remove plastic wrap and cover with aluminum foil. Bake for 1 hour, uncover for the last 10 minutes to achieve a golden crust.

Allow the lasagna to cool for 15–20 minutes before slicing into portions.