Step 1

Brown sausage in large dutch oven or stock pot over medium heat.

Step 2

Push browned sausage to the side of pot; add chopped onion and sauté for about 5 minutes, stirring occasionally.

Step 3

Stir in red wine and cook for 1 minute.

Step 4

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.

Step 5

Preheat oven to 375-degrees F. Cook lasagna noodles according to package instructions; drain, set aside.

Step 6

Whisk together egg, ricotta cheese, parsley, remaining 1/4 teaspoon garlic powder and 1/2 teaspoon salt. Set aside.

Step 7

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.

Step 8

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.