1 lb. ground beef
1/2 lb. ground lean pork
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
2 tsp. oregano
2 tsp. garlic salt
1 tsp. basil
2 c. sm. curd cottage cheese
1/2 c. grated Parmesan cheese
1 1/4 lb. shredded mozzarella cheese
12 oz. lasagna noodles, cooked & well drained
1/2 c. grated Parmesan

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. 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. Set aside 1 cup of meat sauce and 1/2 cup mozzarella cheese. In ungreased 13 x 9 x 2 inch baking pan, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella and the cottage cheese mixture.

Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Top with remaining mozzarella. Bake uncovered 45 minutes. Let stand 15 minutes before cutting.