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Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain, and then set aside.
Heat a large saucepan over medium-high heat and add the beef and pork. Cook until evenly browned, breaking any large lumps, until there is no more pink, about 15 minutes. Add the garlic and onions. Cook, stirring occasionally, until the onions are translucent, 12 to 15 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Bring the liquid to a simmer and cook until reduced by about one-third, about 10 minutes. Add the tomato sauce, bring to a boil and reduce to a simmer. Cook for 30 to 35 minutes. Add 2 teaspoons salt and the basil, and set aside.
Spread 2 cups of the sauce on the bottom of the pan. Arrange the pasta sheets side by side, covering the bottom of the pan. Spread 2 cups more of the sauce over the noodles, then evenly spread one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan over the sauce. Spread another 2 cups of sauce over the Parmesan and repeat the layers starting with noodles until you have 3 layers. The final layer should end with the Parmesan on top. Cover the pan with a lid and bake the lasagna until the cheese begins to bubble around the edges, 1 hour. Slice and serve hot.