Preheat oven to 375℉. Place a 4-quart (14-x 10-inch) baking dish on a rimmed baking sheet lined with aluminum foil.

Heat oil in a Dutch oven over medium. Add onion, carrots, celery, and garlic; cook, stirring often, until vegetables are softened, 10 to 12 minutes.

Add wine; cook, stirring occasionally, until wine is absorbed, 5 to 6 minutes. Add milk; cook, stirring occasionally, until milk is mostly absorbed, 5 to 6 minutes.

Increase heat to medium-high; add ground sirloin, sausage, Italian seasoning, and salt; cook, stirring often, until meat crumbles are no longer pink, 8 to 9 minutes.

Add marinara sauce and 2 tablespoons each of the chopped parsley and basil. Cook over medium-high, undisturbed, until mixture comes to a low boil. Reduce heat to medium, and simmer, stirring often, until slightly thickened, 15 to 17 minutes.

Spread 2 ¼ cups meat sauce in bottom of prepared baking dish. Layer 5 lasagna noodles over sauce to cover bottom of dish, breaking as needed to fit. Dollop half of the ricotta cheese over noodles, and spread gently using the back of a spoon to cover noodles. Sprinkle ricotta evenly with 1 ⅓ cups of the mozzarella and 1 cup of the Parmesan.

Repeat layers once, starting with meat sauce and ending with Parmesan. Top with 2 ¼ cups meat sauce, 5 noodles, 2 ¼ cups meat sauce, and 1 ⅓ cups mozzarella. Lightly coat a sheet of aluminum foil with cooking spray, and place foil, coated side down, over prepared lasagna dish.

Bake on foil-lined baking sheet in preheated oven for 1 hour. Remove foil, and continue baking until noodles are tender and lightly browned, about 15 minutes. Remove from oven, and let stand 20 minutes. Sprinkle with remaining 1 tablespoon each chopped parsley and basil.