In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and pork, cooking until browned, about 5-7 minutes. Stir in the diced onion, carrot, and celery, cooking until softened, about 5-6 minutes more. Add minced garlic and cook for 1 minute before stirring in the San Marzano tomatoes and red wine. Season with salt and pepper, then let the sauce simmer for 2-3 hours, stirring occasionally, until thickened.

In a mixing bowl, combine 15 ounces of ricotta cheese with ½ cup of basil pesto, 2 beaten eggs, and ½ cup of grated Parmesan cheese. Sprinkle with a pinch of salt and pepper, mixing until everything is well combined and creamy. Set aside in the refrigerator.

Preheat your oven to 375°F (190°C). In a greased 9x13-inch baking dish, spoon a generous layer of bolognese sauce on the bottom. Place a layer of lasagna noodles over the sauce, followed by a portion of the basil pesto ricotta, and more bolognese sauce. Repeat layers until all ingredients are used, finishing with bolognese on top. Sprinkle remaining Parmesan cheese on top.

Cover the assembled lasagna tightly with aluminum foil and refrigerate overnight. On baking day, remove the foil and bake for about 60 minutes, or until the edges are bubbly and the top is golden.

Let the lasagna rest for at least 15-20 minutes before slicing.