FOR THE SAUCE:
1 cup extra virgin olive oil
1 medium onions, finely diced
2 large cloves minced garlic
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
1 pound ground beef
¼ cup freshly grated Parmesan or Pecorino Romano
10 sprigs fresh parsley, leaves only, washed and dried chopped fine
FOR THE LASAGNA:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated Parmesan or Pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, or 1 pound dried cooked noodles
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or pot over low heat. Add the onions, minced garlic, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the ground beef and cook until browned, add the wine and cook until it is mostly reduced, about 20 minutes. Blend the tomatoes until smooth, and add their juice. Add the tomato paste, parsley and 2 cups lukewarm water. Simmer for 1 hour.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, Parmesan or Pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a layer of the cheese mixture and grated mozzarella. Repeat for 4 or 5 more layers, using all the cheese mixture. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle with mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.