For the meat sauce, brown beef and sausage in a large skillet over medium-high heat about 10 minutes, breaking into small pieces. Spoon out most of the fat. Add onion and garlic; sauté 5 minutes. Add wine; bring to boil. Reduce heat and cook until wine is nearly evaporated. Stir in tomato paste, parsley, crushed red pepper and crushed tomatoes. Bring to a simmer; reduce heat. Simmer 10 to 15 minutes, or until sauce thickens.
For the béchamel sauce, melt margarine in a medium saucepan over medium heat. Whisk in flour, salt, pepper and nutmeg. Cook and stir 1 minute. Gradually whisk in milk. Cook and stir with whisk about 10 minutes, or until thick and bubbly.
Preheat oven to 400°. Spread ¾ c. meat sauce in bottom of 13 x 9” baking pan. Place 4 sheets of lasagna crosswise in pan over sauce, overlapping slightly. Top with 1/3rd of the meat sauce (spreading evenly to cover noodles), 1/3rd of the béchamel sauce, and 1/3rd of the cheese. Repeat layers twice, starting with noodles and ending with cheese.
Bake uncovered 35 to 40 minutes. Let stand 15 minutes before cutting.
Substitute Comte (French Gruyere) cheese for Cheddar. Substitute 1 tbsp. crushed dried rosemary for the parsley. Use ground pork instead of the Italian sausage.
Substitute Parigiano-Reggiano for the Cheddar cheese. Substitute 2 tsp. dried basil and 2 tsp. dried oregano for the parsley.