1 lb. ground beef
1/2 lb. lean spicy pork (hot sausage)
1/2 onion, diced
1 (28 oz.) can crushed tomatoes (if not available, use whole and dice)
1 (12 oz.) can tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves, crushed and rubbed
1 tsp. basil, crushed and rubbed
2 c. cottage cheese
1/2 c. grated Parmesan cheese
4 oz. shredded Mozzarella cheese
4 oz. shredded Colby Longhorn (optional)
1/4 c. grated Parmesan cheese
12 oz. lasagne noodles, cooked and well drained

In a Dutch oven or large skillet, cook meat and onion until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste. Add garlic salt, oregano and basil leaves. Crush by rubbing in between your two hands.

Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is the consistency of spaghetti sauce. Heat oven to 350 degrees.

Stir together cottage cheese and half cup Parmesan cheese. Set aside 1 cup of the meat sauce and half cup of cheeses. In ungreased baking pan, 13x9x2-inches, alternate layers of noodles, meat sauce, cottage cheese mixture and cheeses. Add reserved meat sauce to top and cover with remaining cheeses.

Bake until top browns lightly (about 45 minutes to an hour). Remove from oven; let stand for 20 minutes before cutting and serving.

Add the first 8 ingredients and simmer until thick for spaghetti sauce.