2 lbs. ground beef
3/4 lb. ground pork (optional)
3 med. onions (chopped) (about 1 1/2 c.)
1 1/2 c. green peppers
2 cloves garlic (minced)
2 cans tomato puree
2 cans (15 oz. each) tomato sauce
2 lg. cans tomato paste
1/4 c. parsley flakes
1 c. sugar
2 tsp. salt
3 or 4 tsp. basil leaves
6 c. (4 - 12 oz. cartons) creamed cottage cheese
1 c. grated Parmesan cheese
3 or 4 tbsp. parsley flakes
1 tbsp. salt
3 tsp. oregano leaves
2 pkgs. (8 oz. each) lasagna noodles (cooked and well drained)
1 1/2 lbs. Mozzarella cheese (grated)
1 c. grated Parmesan cheese
4 sm. cans mushrooms

Cook ground beef, pork, onion, green peppers and garlic until meat is brown and onion is tender. Drain off fat.

Add tomato puree, sauce and paste, 1/4 cup parsley flakes, sugar, salt and basil. Heat to boiling, stirring occasionally. Simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350 degrees.

Mix cottage cheese, 1 cup Parmesan cheese, 2 tablespoons parsley flakes, 1 tablespoon salt and oregano leaves. Reserve 1 cup meat sauce for thin top layer.

In 2 ungreased baking pans (13x9x2) layer 1/4 each of the noodles, remaining meat sauce, Mozzarella cheese and cottage cheese mixture. Repeat. Spread reserved meat sauce over top. Sprinkle each pan with 1/2 cup Parmesan cheese.

Bake uncovered 45 minutes. (Allow additional 10-15 minutes if it has been refrigerated.) Makes 24 servings.