3 lb. ground beef
1 lb. ground fresh pork
2 c. chopped onion
2 cloves garlic, minced
2 cans (1 lb. 12 oz. each) tomatoes
2 cans (15 oz. each) tomato sauce
3 tbsp. parsley flakes
3 tbsp. sugar
2 tsp. salt
2 tsp. crushed basil
2 cartons (about 2 lb. each) creamed cottage cheese
1 c. grated Parmesan cheese
2 tbsp. parsley flakes
2 tsp. salt
2 tsp. crushed oregano
16 oz. lasagna noodles, cooked & well drained
1 1/2 lb. mozzarella cheese, shredded
1 c. grated Parmesan cheese

Cook and stir ground beef, ground pork, onion and garlic in heavy saucepan or roaster until meat is browned and onion is tender. Drain off fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 3 tablespoons parsley flakes, the sugar, 2 teaspoons salt and basil; simmer uncovered 1 hour or until mixture is as thick as a good spaghetti sauce.

Heat oven to 350 degrees. Mix cottage cheese, 1 cup Parmesan cheese, 2 tablespoons parsley flakes, 2 teaspoons salt and the oregano.

In oblong baking pans, 13 x 9 1/2 x 2 inch each, layer half each of drained noodles, sauce mozzarella cheese and cottage cheese mixture; repeat, reserving enough sauce for thin top layer. Spread sauce over top; sprinkle with 1 cup Parmesan cheese. Bake uncovered 45 minutes. Let stand 15 minutes after removing from oven. 24 servings (3 inch squares per portion).