In a large pot or Dutch oven over medium-high heat, add the mild Italian sausage and ground beef. Crush the fennel seeds between your fingers and sprinkle them, along with the red pepper flakes, over the meat. Use a wooden spoon to break up the meats as they cook, stirring occasionally until browned. Then add the chopped onion, minced garlic, and kosher salt. Continue to cook for 3-4 minutes until the onion becomes translucent.

Pour the dry white wine into the pot with the browned meat and aromatics. Scrape the bottom of the pot to release any browned bits and cook until the wine is mostly absorbed. Next, stir in the tomato paste and cook for 1-2 minutes, allowing it to lose its raw flavor and deepen the sauce’s umami. Add the crushed tomatoes, tomato sauce, dried oregano, and a bit more kosher salt if desired. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the sauce has reduced by about a quarter. I like to taste and adjust the seasoning here, adding salt or a pinch of sugar depending on the tomatoes.

While the sauce is simmering, in a large bowl, combine the ricotta cheese, cottage cheese, and chopped Italian parsley. Mix well until everything is evenly incorporated. This will be the creamy, flavorful cheese layer for the lasagna. If you like, you can add a pinch of salt or cracked pepper to the cheese mixture for extra flavor.

Preheat the oven to 350°F (175°C). Spoon about 1 cup of the meat sauce from Step 2 into the bottom of a 9x13-inch baking dish or lasagna pan. Place a single layer of no-boil lasagna noodles over the sauce (about three noodles per layer). Spread about 1 1/2 cups of the cheese mixture from Step 3 over the noodles, then top with about 1 1/2 cups of the meat sauce. Sprinkle with grated parmesan cheese. Repeat for two more layers—noodles, cheese mixture, sauce, and parmesan—using up all the cheese filling but reserving about 2 cups of the sauce for the final topping. For the last layer, top with noodles, the remaining sauce, then lay the sliced fresh mozzarella evenly over the top. Sprinkle with more parmesan cheese and additional chopped parsley if desired. I like to gently press the layers down as I build to keep the structure tight and even.

Lightly spray one side of a large piece of aluminum foil with cooking spray to prevent sticking, then cover the lasagna, sprayed side down. Bake in the preheated oven for 30-40 minutes, or until the sauce is bubbly and the noodles are tender. Remove the foil and continue baking for another 10 minutes so the cheese on top begins to brown. For a golden top, I sometimes broil the lasagna for 1-2 minutes at the end, but watch closely so it doesn't burn.

Remove the lasagna from the oven and allow it to rest for at least 10-15 minutes before cutting and serving. This helps the layers to set and makes serving easier. For extra flavor, sprinkle with more grated parmesan and fresh parsley before bringing to the table.