Finely chop the onion and garlic.

Heat olive oil in a large pot or skillet over medium heat.

Sauté the chopped onion and garlic until softened.

Add ground beef to the pot and brown it, breaking it up with a spoon.

Drain any excess fat from the browned ground beef.

Add tomato paste, tomato sauce, water, red wine, oregano, sugar, salt, and pepper to the pot.

Stir well to combine all ingredients.

Reduce heat to low and simmer the meat sauce for at least 2 hours, or longer for richer flavor, stirring occasionally.

In a separate bowl, whip an egg and add it to the ricotta cheese. Mix well to combine.

Preheat oven to 350°F (175°C).

In a large, deep lasagna pan, layer the lasagne noodles, meat sauce, ricotta mixture, and grated mozzarella cheese.

Repeat the layering process until all ingredients are used, ending with a layer of noodles.

Top the final layer of noodles with remaining mozzarella cheese and grated Parmesan cheese.

Cover the lasagna pan with foil and bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.

Let the lasagna rest for 10-15 minutes before slicing and serving.

The lasagna can be frozen after baking. Cool completely before freezing, then wrap tightly in plastic wrap and foil.