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

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 and 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 ungreased baking pan (13 x 9 x 2 inches) alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the cottage cheese mixture. Spread reserved meat sauce over top, sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna. Bake uncovered 45 minutes. Let stand 15 minutes before cutting into 3 inch squares. Serves 8 generously.