1 lb. ground beef
1 lb. ground pork
1 (28 oz.) can stewed tomatoes
1 (12 oz.) can tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
2 c. cottage cheese
1 c. grated Parmesan
12 oz. Mozzarella cheese, shredded
12 oz. lasagne noodles, cooked & well drained

In large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes. 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 meat sauce and 1/2 cup of Mozzarella cheese. In ungreased baking pan, 13 x 9 x 2 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 lasagne. Bake, uncovered 45 minutes. Let stand 15 minutes before cutting. Cut in 3 inch squares.