1 1/2 lbs. ground beef
1 can (28 oz.) whole tomatoes
1 can (12 oz.) tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
2 c. creamed cottage cheese
1/2 c. grated Parmesan cheese
3 pkgs. (4 oz.) shredded mozzarella cheese
12 oz. lasagna noodles, cooked and well drained
1/2 c. grated Parmesan cheese

In dutch oven or large skillet, cook and stir meat 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, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.

Heat oven to 350 degrees. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the Mozzarella cheese. In ungreased baking pan 13x9 inches, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture.

Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved mozzarella cheese across top.

Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into 3 inch squares. 8 servings.