1 1/2 lbs. ground beef
1 can (28 oz.) whole tomatoes
1 can (12 oz.) tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. salt
2 c. creamed cottage cheese
1/2 c. grated Parmesan cheese
3 (4 oz.) pkgs. shredded Mozzarella cheese
12 oz. lasagna noodles, cooked and well drained
1/2 c. Parmesan cheese

In Dutch oven or large skillet, cook and stir meat until brown. Drain fat off. 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 of Parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of the Mozzarella cheese.

In ungreased baking pan (13x9x2 inches) alternate layers of noodles, meat sauce, Mozzarella cheese and 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. Cut into 3 inch squares.