In a heavy kettle cook onions and 3 cloves of garlic until softened. Add sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red wine and remaining garlic. Simmer 10 minutes.

Preheat oven to 375 degrees.

In a bowl stir together ricotta, egg, salt and pepper.

Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle one fourth of mozzarrella over ricotta mixture and make 2 more layers inthe same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzerella.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 20 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and gloden. Let lasagne stand 5 minutes before serving.