Saute the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain.
Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.
Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, drain again.
Butter a 9 x 13-inch baking dish.
Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese.
Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.
Suggested Wine: Cabernet sauvignon Serving Ideas : Serve with antipasto and/or green salad, garlic bread
