In a large pot, heat olive oil over medium heat. Sauté diced onion, grated carrot, and diced celery until softened, about 5-7 minutes. Add ground beef and pork; browning them until cooked through, about 10 minutes. Stir in San Marzano tomatoes, bring to a simmer, and cook on low for at least 90 minutes.

In a bowl, combine ricotta cheese, basil pesto, and egg. Mix until smooth, then add Parmesan cheese and season with salt and pepper. Set aside.

In a baking dish, spread a thin layer of bolognese sauce at the bottom. Layer lasagna noodles, alternating with bolognese and pesto ricotta, repeating until the dish is filled with at least 4 layers. Finish with bolognese and Parmesan on top.

Cover the lasagna tightly and refrigerate for a minimum of 12 hours.

Preheat oven to 375°F (190°C). Uncover the lasagna and bake for 50 minutes. Remove cover and bake for an additional 10 minutes until top is bubbling and golden brown.