Lasagna Recipe

1 lb. ground beef
1/2 lb. italian sweet sausage
1 28 oz. can whole tomatoes
1 12 oz can tomato paste
2 t. garlic salt
1 and 1/2 t. oregano
1 t. basil leaves
2 cups creamed cottage cheese
1/2 c. grated cheese (I use medium cheddar)
12 oz. shredded mozzarella cheese
12 oz. lasagna noodles, cooked and drained well (I sometimes use the kind you don't have to precook)
1/2 c. grated fresh parmesan cheese

In dutch oven or large skillet, cook and stir meats until browned. 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 for 20 min. or until mixture is consistency of spaghetti sauce.

Heat oven to 350 degrees. Stir together cottage cheese and 1/2 cup of parmesan cheese. In ungreased baking pan, alternate layers of noodles, meat sauce, cottage cheese, mozzarella cheese and cheddar cheese. Should have two layers of each.

Bake uncovered for 45 minutes. Let stand for 10 minutes before cutting.