1 lb. ground chuck
1/4 c. chopped onion
1 (1 lb.) can tomatoes
3 tbsp. parsley flakes
3 c. cottage cheese
1 tbsp. oregano leaves
3/4 lb. Mozzarella cheese
6 oz. ground pork
1 tbsp. garlic salt
1 (15 oz.) can tomato sauce
2 1/2 tsp. salt
2 tsp. sugar
1 c. Parmesan cheese
1 (8 oz.) pkg. lasagna noodles

Cook and stir beef, pork, onion and garlic salt in large saucepan or Dutch oven until meat is brown and onion tender. Drain all fat. Add (and break with fork) tomatoes. Stir in tomato sauce, 2 teaspoons parsley flakes, sugar and 1 teaspoon salt. Heat to boiling, stirring occasionally. Reduce heat, simmer 1 hour, uncovered or until mixture is consistency of spaghetti sauce.

Heat oven to 350 degrees. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 teaspoon parsley flakes, 1 1/2 teaspoons salt and oregano. Reserve 1/2 cup meat sauce for thin top layer.

In ungreased baking pan, 13"x9"x2"), layer 1/4 each: noodles, remaining meat sauce, Mozzarella cheese and cottage cheese mixture. Repeat three times. Spread rest of meat sauce on top. Sprinkle with 1/2 cup Parmesan cheese. (If desired, it can be refrigerated several hours at this point.)

Bake uncovered 45 minutes (slightly longer if refrigerated). Yield: 12 (3") square servings.