Lasagne

1 lb. ground beef
1/2 lb. lean ground pork
1 can (28oz) whole tomatoes
1 can (12oz) tomato paste
2 tsp. garlic salt
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
2 cups creamed cottage cheese
1/2 cup grated parmesan cheese
3 pkgs. (4oz each) shredded mozzarella cheese
12 oz. oven ready lasagne noodles
1/2 cup grated parmesan cheese
8 servings
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 350F.
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, 13x9x2", 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 pamesan cheese.
Sprinkle reserved mozzarella cheese accross lasagne.
Bake uncovered 45 minutes.
Let stand 15 minutes before cutting.
Cut into 3" squares.