In a large pot over medium heat, brown 1 pound of ground beef or pork, stirring frequently for about 5-7 minutes until fully cooked. Add 28 ounces of San Marzano tomatoes, 1 cup of red wine, and a pinch of salt and pepper. Let the sauce simmer on low for 90 minutes, stirring occasionally, until it thickens.

In a mixing bowl, combine 15 ounces of ricotta cheese with 1 cup of basil pesto and ½ cup of heavy cream. Whisk in one beaten egg and season with salt and pepper to taste. Mix until smooth and creamy.

Spread a thin layer of the bolognese sauce on the bottom of a 9x13-inch baking dish. Lay down a first layer of lasagna noodles, then add a layer of pesto ricotta, followed by more bolognese sauce. Repeat layering until all ingredients are used, finishing with bolognese sauce and Parmesan cheese on top.

Cover the assembled lasagna tightly with aluminum foil and refrigerate for at least 12 hours to allow flavors to meld.

Preheat your oven to 375°F (190°C). Remove the foil and bake uncovered for 60 minutes. For a golden top, broil in the last 10 minutes.

Once baked, let the lasagna rest for 15-20 minutes before slicing and serving.