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

In Dutch oven cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste and sauce, 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 ricotta cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the mozzarella cheese.

In 11 x 15 inch baking pan alternate layers of 1/3 each noodles, remaining meat sauce, mozzarella cheese and the cottage cheese mixture. Spread the reserved meat sauce over top. Sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved mozzarella cheese across top. Bake uncovered 45 minutes. Let stand 15 minutes before cutting.