In a large skillet, heat olive oil over medium heat. Add the ground beef and Italian sausage, breaking it up with a spoon. Cook until browned and cooked through.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant.

Pour in the red wine and stir, scraping the bottom of the skillet to release any browned bits.

Add the crushed tomatoes, tomato sauce, and tomato paste to the skillet. Stir to combine.

Season the sauce with dried oregano, salt, and black pepper. Stir in the chopped basil.

Reduce the heat to low and let the sauce simmer for at least 30 minutes, allowing the flavors to meld together.

In a separate pot, cook the lasagna noodles according to the package instructions. Drain and set aside.

In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix until well combined.

Preheat the oven to 375°F (190°C).

Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.

Place a layer of lasagna noodles on top of the sauce, slightly overlapping them.

Spoon half of the ricotta cheese mixture over the noodles and spread it evenly.

Add a layer of sautéed spinach and mushrooms on top of the ricotta cheese.

Sprinkle a generous amount of shredded mozzarella cheese over the vegetables.

Repeat the layers with the remaining ingredients, ending with a layer of meat sauce and a sprinkle of mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.

Let the lasagna rest for 10 minutes before serving. This allows the layers to set and makes it easier to slice.

Serve hot and enjoy!