In a large bowl add the ground beef, sausage, garlic powder, onion powder, parmesan cheese, salt, and pepper. Mix together until combined.
Heat a dutch oven or large pot over medium-high heat. Add the meat mixture and brown it, breaking it up into crumbles until no longer pink, 10-15 minutes. Drain any excess liquid that comes off the meat.
While the meat is cooking, put the whole tomatoes into a large bowl along with the juice. Using your hands, crush the tomatoes into small pieces, discard any hard pieces of tomato, set aside.
Add the minced garlic cloves to the pot and mix them in, cook until fragrant, 30 seconds. Add the wine and tomato paste, mix it in. If there are any browned bits on the bottom of the pan, scrape them off.
Add the tomatoes you crushed by hand along with the tomato sauce, parmesan, oregano, garlic powder, onion powder, and black pepper. Mix it in fully until combined.
Bring to a boil, reduce heat to a simmer, cover and simmer for at least 30 minutes. If you can let it simmer longer, I suggest you do, up to 2 more hours. Stirring occasionally.
Taste the sauce and add more salt or other seasonings if needed to your taste.
While the sauce is simmering, cook the lasagna noodles per the directions on the back of the box. Drain them.
Spray a large sheet tray lightly with cooking spray. Lay the noodles out flat, spraying the tops lightly with more cooking spray between layers so they don’t stick together.
Preheat the oven to 375°F. Spray a 9x13x3 baking dish with cooking spray, set aside.
In a medium-sized bowl, stir together the ricotta, egg, parmesan, and half of the mozzarella set aside.
To assemble the lasagna, spread a heaping cup of the sauce on the bottom of the baking dish.
Place 4 lasagna noodles down the length of the dish, they will need to overlap a little to fit.
Spread ⅓ of the cheese mixture on top of the noodles.
Spread another heaping cup of the sauce on top.
Repeat two more times with the noodles, cheese mixture, and sauce with another layer of noodles on top. You may not use all of the lasagna noodles. Top the whole thing with 1 & ½ cups of the sauce. Cover with foil.
Bake for 25 minutes until bubbly. Take off the foil and add the remaining cheese. Sprinkle the dried oregano and garlic powder on top. Place it back in the oven and bake for 5-8 more minutes until the cheese is melted.
If you want to brown the cheese, turn the broiler on high and broil until you reach your desired browning. Make sure to watch it the entire time so it doesn’t burn.
Take out of the oven and let it sit for 15 minutes before slicing to serve. Garnish with fresh chopped basil and parsley if desired.