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
1 tsp. basil
2 c. creamed cottage cheese
1/2 c. grated Parmesan cheese
3 (4 oz.) pkgs. shredded Mozzarella cheese
12 oz. lasagne noodles, cooked and 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 tomatoes, paste, garlic, oregano, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 20 minutes or until consistency of spaghetti sauce. Heat oven to 350 degrees. Stir together cottage cheese, 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, 9 x 13 inch, make layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella cheese, and the cottage cheese mix. 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 inch squares. 8 servings.