1 1/2 lbs. ground beef/veal/pork (meat loaf pkg. in store)
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
2 c. creamed cottage cheese (sm. curd)
1/2 c. grated Parmesan cheese
3 (4 oz. each) pkgs. shredded Mozzarella cheese
12 oz. lasagne noodles, cooked and well drained
1/2 c. grated Parmesan cheese

In Dutch oven or 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 leaves. 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 cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the Mozzarella cheese. In greased baking pan, 13 x 9 x 2 inches, alternate layers of 1/2 each noodles, remaining meat sauce, remaining Mozzarella cheese and the cottage cheese. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved Mozzarella cheese across lasagne. Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Note: Be sure lasagne noodles are covered with sauce or cheese around edges of pan so they don't harden while baking.