Yield: 8 servings
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1 pound ground beef
1/2 pound lean pork
1 can (28 ounces) whole tomatoes
1 can (12 ounces) tomato paste
1 teaspoon garlic salt
1 1/2 teaspoons oregano
1 teaspoon basil
2 cups creamed cottage cheese
3 packages (4 ounces each) shredded mozzarella cheese
12 ounces lasagne noodles, cooked and well drained
1/2 cup grated Parmesan cheese
Cooking time: 45 minutes
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Preheat oven to 350 degrees.
In a 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 and basil.
Heat to boiling, stirring occasionally.
Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.
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 13 X 9 X 2 inch pan, 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 over lasagne.
Bake uncovered 45 minutes.
Let stand 15 minutes before cutting.
Cut into 3 inch squares.