1 lb. ground beef
6 oz. ground pork
1/2 c. chopped onion
1 clove minced garlic
1 (16 oz.) can tomatoes
1 (12 oz.) can tomato paste
2 tbsp. parsley flakes
2 tbsp. sugar
1 tsp. salt
1 tsp. basil leaves
3 c. cottage cheese
2 eggs
2 tbsp. parsley flakes
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 (8 oz.) pkg. lasagna noodles
1 lb. Mozzarella cheese, shredded

Brown meat with onion and garlic in large saucepan until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato paste, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil leaves. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 30 minutes. Cook lasagne noodles according to package directions, drain and rinse.

Mix cottage cheese, Parmesan cheese, eggs, 2 tablespoons parsley flakes, 1 1/2 teaspoon salt, pepper and oregano.

Layer 1/2 the noodles in a 13 x 9 x 2 inch baking dish; spread with 1/2 of the cottage cheese filling, 1/2 of the Mozzarella, and 1/2 the meat. Repeat layers. Bake at 375 degrees for 30 minutes or assemble early and refrigerate. Bake 45 minutes. Let stand 10 minutes before serving.