brown ground meats and move to large sauce pan, add spaghetti sauce, cook over low heat.
Saute onion in olive oil until softened (about 4 min), add garlic and saute until fragrant (about 30 seconds). transfer to sauce pan with meat and sauce, add red wine, increase heat to med-low. add basil and oregano and slowly stir in bread crumbs to thicken. loosley cover sauce.
In medium bowl combine cottage cheese, cream cheese, 2/3 cup of grated italian cheese blend and parsley, set aside in refridgerator.
spread about 1/3 cup of sauce (avoiding meat chunks) around bottom of 9" X 13" baking pan, lay down 4 overlapping pieces of cooked lasagne (lengthwise). pour half of sauce evenly over pasta layer. Lay down 4 overlapping peices of cooked lasagne. with fingers or spoon, drop entire cream/cottage cheese mixture evenly over pasta layer. Lay down 4 overlapping pieces of cooked lasgne, cover with reamaining sauce and sprinkle with remaining grated italian cheese blend.
bake in 325 degree oven, uncovered, 25-30 minutes.
Allow lasagne to set for about 20 minutes before serving.