1-1 1/2 lb. ground beef
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves (or ground)
1 tsp. basil leaves
2 c. cottage cheese
1 c. Parmesan grated cheese
3 pkg. shredded mozzarella (4 oz.)
1 c. grated med. Cheddar cheese (optional)
12 lasagne strips (noodles)

Cook and drain noodles according the package directions (to keep from sticking together add 1 tablespoon oil to water). Saute meat and drain. Add tomato paste, garlic, oregano and basil. Cook and simmer 20 minutes or until thick like spaghetti sauce. Mix cottage cheese and 1/2 cup of the Parmesan and set aside.

In cake pan (9 x 13 inch), alternate 4 layers of lasagne noodles, meat sauce and cheeses. Top with 1/2 cup of the Parmesan cheese and mozzarella. Bake 1 hour in covered cake pan (tin foil) so that noodles don't get hard on top or edges. Let set 15 minutes out of oven before cutting into squares and serving.