Boil water for pasta. Cook pasta to al dente and run cold water over it after straining to stop the cooking process (this way it absorbs more in the baking pan).
Mix sausage and beef in a bowl with your hands. Brown meat mix in big pan, breaking into small pieces. Set aside when brown. Over high heat, saute onion and celery in 2 T olive oil and the meat drippings left in the pan. When celery is translucent, add tomatoes and lower to medium heat. When tomatoes begin to get warm, add tomato sauce and paste. Stir until smooth. Add basil, oregano, garlic powder, salt, sugar, maple syrup, and ketchup and stir until smooth. Bring briefly to a soft boil then turn to simmer. Add meat back into sauce, along with chopped garlic cloves and 1/2 cup red wine. Simmer for 10 minutes.
Grease an 8x12 lasagna dish with olive oil. Ladle in a half inch layer of sauce. Put noodles over sauce. Over the noodles, put a layer of ricotta, cottage cheese, mozzarella, and parmesan. Repeat layering, saving enough for the top. Makes about four layers.
Bake at 350 for 20 minutes, then turn up heat to 450 for 5 minutes or until the top is golden brown. Let sit for a couple minutes then cut and serve.