1 lb. ground beef
1/2 lb. ground lean pork
1 can (28 oz.) whole tomatoes
1 can (12 oz.) tomato paste
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
2 c. ricotta cheese
1/2 c. grated Parmesan cheese
3 pkg. (4 oz. each) shredded mozzarella cheese
12 oz. lasagna noodles, cooked & well drained

In Dutch oven or large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stir occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.

Heat oven to 350 degrees, stir together ricotta cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of meat sauce and 1/2 cup of mozzarella cheese. In ungreased baking pan, alternate layers of 1/3 noodles, remaining meat sauce, remaining mozzarella and ricotta cheese mixtures. Spread reserved meat sauce over the top; sprinkle with 1/2 cup Parmesan cheese. Then sprinkle reserved mozzarella cheese. Bake uncovered 45 minutes. Let stand 15 minutes before serving. Cut into 3 inch squares. Makes about 8 servings.