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Brown sausage in large dutch oven or stock pot over medium heat.
Push browned sausage to the side of pot; add chopped onion and sauté for about 5 minutes, stirring occasionally.
Stir in red wine and cook for 1 minute.
Add crushed tomatoes, oregano, basil, bay leaves, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and pepper; stir to combine and bring to a simmer. Continue to simmer over medium for about 15 minutes, stirring occasionally. Taste and adjust seasonings. Reduce heat to low-medium low, cover and continue to cook for at least 30 minutes, stirring occasionally.
Preheat oven to 375-degrees F. Cook lasagna noodles according to package instructions; drain, set aside.
Whisk together egg, ricotta cheese, parsley, remaining 1/4 teaspoon garlic powder and 1/2 teaspoon salt. Set aside.
Assemble lasagna: Spread about 2 1/2 cups of meat sauce (remember to remove the bay leaves) in the bottom of a 9x13 inch deep baking pan. Arrange 4 noodles lengthwise over meat sauce. Evenly spread 1/3 (about 2/3 cup) of the egg/ricotta cheese mixture over top. Evenly spread 1 1/2 cup of shredded mozzarella cheese. Spoon 1 1/2 cups meat sauce evenly over mozzarella. Sprinkle with 1/4 cup Parmesan cheese. Repeat layers. Spread remaining meat sauce on top, and finish by topping with remaining mozzarella and Parmesan cheese.
Cover with foil being careful to leave room above cheese to avoid cheese sticking to foil. Bake in 375-degree F oven for 30 minutes. Remove foil, lower temperature to 350-degrees F and bake for another 15-20 minutes, or until cheese is melted and slightly browned. Cool for about 15-20 minutes before serving.