For the sauce:
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped (about 1 cup)
4 medium garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 pound sweet Italian sausage, removed from casings and crumbled
1/2 pound lean ground pork
1/3 cup dry white wine
2 (28-ounce) containers crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 medium dried bay leaves
For the lasagna:
1 (9-ounce) box no-boil lasagna noodles
24 ounces ricotta cheese
1 pound mozzarella cheese, low-moisture or fresh, thinly sliced
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)