1 lb. ground beef
1/2 lb. ground lean pork
1 (28 oz.) can whole tomatoes
1 (12 oz.) can tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
2 c. creamed cottage cheese
1/2 c. grated Parmesan cheese
3 (4 oz.) pkgs. shredded mozzarella cheese
12 oz. lasagne noodles, cooked & well drained
1/2 c. grated Parmesan cheese

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; 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"x9"x2", 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 lasagne.

Bake, uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into 3" squares. 8 servings.