Preheat oven to 375°F.

Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Add ground pork and cook, breaking it apart, until fully browned and cooked through (about 6–8 minutes).

Stir in tomato paste and cook for 1 minute. Pour in red wine (if using) and let simmer until slightly reduced. Add crushed tomatoes, salt, pepper, oregano, thyme, red pepper flakes, sugar, and basil. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.

Cook lasagna noodles according to package instructions. Drain and set aside.

In a medium bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, parsley, salt, and pepper. Mix until smooth and well combined.

Spread a thin layer of pork sauce on the bottom of a 9×13-inch baking dish. Layer noodles, pork sauce, ricotta mixture, and a sprinkle of mozzarella. Repeat layers 2–3 times, finishing with sauce and the remaining mozzarella and Parmesan on top.

Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until bubbly and lightly golden on top.

Let rest for 15 minutes before slicing and serving. Enjoy!