1 lb. ground beef
1/2 lb. ground lean pork
28 oz. can whole tomatoes
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. Parmesan cheese
12 oz. Mozzarella cheese
12 oz. lasagne noodles
1/2 c. Parmesan

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. Heat oven to 350 degrees. Stir together cottage cheese and 1/2 cup Parmesan. Set aside 1 cup of meat sauce and 1/2 cup Mozzarella. In ungreased baking pan, 13 x 9 x 2 inches, alternate layers of 1/2 each cooked noodles, remaining meat sauce, remaining Mozzarella cheese and the cottage cheese mixture. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan and reserved Mozzarella. Bake uncovered 45 minutes. Let stand 15 minutes before cutting.