Cook pasta in salted water according to package direction, but reduce time by 2 minutes. My package says to boil for 10-12 minutes, so I cook mine for 8 minutes. You want them to be underdone so the noodles don't get mushy as it cooks in the oven.
In a very large skillet or stockpot greased with cooking spray, crumble in the beef and sausage and cook over medium-high heat. Add in the onion, garlic, 1 tsp of italian seasoning, 1/2 tsp of kosher salt, red pepper flakes, and black pepper. Cook until meats are browned and onion is soft, about 8 minutes.
Add in the tomato paste and red wine. Cook until wine has evaporated and the paste has soaked into the meat, about 2-3 minutes.
Add in both cans of tomatoes, along with the bay leaf, remaining 2 tsp Italian seasoning, and remaining 1/2 tsp kosher salt. Bring everything to a simmer, reduce meat to medium-low, and cook until sauce is slightly thickened, about 10-15 minutes. Discard bay leaf. Taste for seasoning and adjust to your liking. Set aside.
While the sauce is cooking, make the cheese mixture. In a medium sized bowl, mix together the cottage cheese, ricotta, egg, dried basil, and 1/4 cup parmesan cheese (save 2 tbsp parmesan for the top of the casserole).
Now it's time to assemble the lasagna! Spray a 13x9 casserole dish with cooking spray. Spread 1 1/2 cup of meat sauce evenly over the bottom of the dish. Top with 3 lasagna noodles. They should cover the entire bottom of the dish.
Top lasagna noodles with 1/3 of the cheese mixture and spread evenly. To get an even spread, I dollop tablespoon fulls over the noddles, then smooth out with a spatula.
Top your cheese mixture with 1/2 cup shredded mozzarella, then top evenly with 1/3 of the remaining meat sauce mixture.
Add 3 more lasagna noddles on top of sauce. Then repeat--1/3 of the cheese mixture, 1/2 cup mozzarella, 1/3 of the meat sauce.
Final layer! Add the last three noodles, the rest of the cheese mixture, and the rest of the meat sauce.
Sprinkle the top with the remaining 1/2 cup mozzarella cheese and 2 tbsp parmesan.
Now you're ready to cook! Or, if you want to make it later, you can let it cool completely, then cover and refrigerate for 24 hours, or freeze and defrost to cook later (see recipe notes).
Cover tightly with tinfoil. To make sure that the foil doesn't stick to the cheese, spray the side that will face the cheese with cooking spray. Then lightly tent foil over the casserole and pinch it down around the sides of the dish.
Bake in a preheated 375 degree oven, covered, for 45 minutes. Remove foil and raise heat to broil. Cook until cheese is bubbly and slightly brown, about 2-4 minutes depending on your broiler. If you don't have a broiler, just continue to cook at 375, uncovered, for about 15-20 more minutes.
I know you've taken a long time to get to this point, and you'll be tempted to eat this right away. Don't do it! Let it cool, uncovered, for at least 15 minutes, though 30 minutes is ideal. If you try to serve it too quickly, it will be a sloppy mess. Resting gives it all time to set.
Cut into 12 squares (2 even cuts length-wise and 3 even cuts the other way). Enjoy your hard work!