1 1/2 lbs. ground beef
1/2 lb. ground lean pork
1 c. chopped onion
1 clove garlic, crushed
1 (1 lb. 12 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 1/2 tbsp. parsley flakes
1 1/2 tbsp. sugar
1 tsp. salt
1 tsp. crushed basil leaves
1 (2 lb.) carton creamed cottage cheese, lg. curd
1/2 c. grated Parmesan cheese
1 tbsp. parsley flakes
1 tsp. salt
1 tsp. crushed oregano leaves
8 oz. lasagne noodles, cooked and well drained
3/4 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese

Cook beef, pork, onion and garlic in Dutch oven or roaster until meat is browned and onion is tender. Drain off excess fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 1 1/2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil; simmer uncovered 1 hour. Heat oven to 350 degrees.

Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 teaspoon salt and oregano.

In oblong baking dish, 9 x 13 1/2 x 2 inches, layer half each of the noodles, sauce, Mozzarella cheese and the cottage cheese mixture. Repeat; reserve enough sauce for a thin top layer. Spread sauce over top; sprinkle with 1/2 cup Parmesan cheese.

Bake uncovered 45-55 minutes or until cheese is bubbly in center. Let stand 15 minutes after removing from oven. To serve, cut into squares. Serves 8-10.