In a large pot, heat a drizzle of oil over medium-high heat. Brown the ground beef and pork for about 5-7 minutes until no longer pink. Add chopped onions and minced garlic, cooking for another 3-4 minutes until soft. Stir in San Marzano tomatoes and red wine, seasoning well. Let this simmer on low for about 2-3 hours.

In a separate bowl, combine ricotta cheese with basil pesto, eggs, and half of the grated Parmesan cheese. Stir until smooth and creamy. Set aside.

Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of bolognese sauce at the bottom. Place uncooked lasagna noodles over the sauce, followed by a layer of the ricotta mixture. Repeat these layers until all ingredients are used, finishing with a final layer of bolognese and topping with the remaining grated Parmesan cheese.

Cover the assembled lasagna with aluminum foil and refrigerate it for at least 12 hours. When ready to bake, remove the foil and bake for 1 hour covered, then uncover for the last 10 minutes to achieve a golden top.

Once baked, let the lasagna cool for about 15-20 minutes before serving.