1 lb. ground beef
1/2 lb. lean ground pork
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano
1 tsp. basil
2 c. Ricotta cheese
1/2 c. grated Parmesan cheese
3 (4 oz. each) pkgs. shredded Mozzarella cheese
12 oz. lasagne noodles, cooked and drained well
1/2 c. grated Parmesan cheese

(Creamed cottage cheese may be substituted for the Ricotta cheese).

In large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano and basil. 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 Ricotta and 1/2 cup of Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the Mozzarella cheese.

In ungreased baking pan, 13 x 9 x 2 inches, alternate layers of 1/3 each noodles, remaining meat sauce, Mozzarella cheese and the Ricotta cheese mixture. Spread reserved meat sauce over top. Sprinkle reserved Mozzarella cheese across lasagne. Bake, uncovered, 45 minutes. Let stand 15 minutes before cutting.