1 lb. ground beef
6 oz. ground lean pork
3/4 c. chopped onion
1 clove garlic, minced
1 (1 lb.) can tomatoes
1 (15 oz.) can tomato sauce
2 tbsp. parsley flakes
1 tsp. basil leaves
2 (12 oz.) cartons creamed cottage cheese (3 c.)
1/2 c. grated Parmesan cheese
1 tbsp. parsley flakes
1 tsp. oregano leaves
12 lasagne noodles, cooked and well drained
3/4 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan

Cook and stir ground beef, ground pork onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

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

In ungreased baking pan, 13x9x2 inches, layer 1/4 each of the noodles, remaining meat sauce, the Mozzarella cheese and the cottage cheese mixture; repeat 3 times.

Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagne can be covered and refrigerated several hours at this point.)

Bake uncovered 45 minutes (allow an additional 10-15 minutes if lasagna has been refrigerated). For easier cutting, let lasagne stand 15 minutes after removing from oven. Yield 12 servings (3-inch square per serving).