1 lb. ground beef
1/2 lb. ground lean pork
1 (28 oz.) can whole tomatoes
1 (14 1/2 oz.) can whole tomatoes
1 (12 oz.) tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
24 oz. cottage cheese
1/2 c. grated Parmesan cheese
3 (4 oz.) 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 leaves 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 meat sauce and 1/2 cup Mozzarella cheese. In ungreased baking pan (13 x 9 x 2 inches), alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella and cottage cheese. Spread reserved meat sauce on top. Sprinkle with 1/2 cup Parmesan cheese. Sprinkle with reserved Mozzarella cheese. Bake, uncovered, 45 minutes.