Lasagna

Directions

1. 1
   Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.
2. 2
   Drain off fat.
3. 3
   Add tomatoes and break up with fork.
4. 4
   Stir in tomato sauce, 2 tbsp.
5. 5
   parsley flakes, the sugar, 1 tsp.
6. 6
   salt and the basil.
7. 7
   Heat to boiling, stirring occasionally.
8. 8
   Reduce heat; simmer uncovered 1 hour or until mixture is consistency of spaghetti sauce.
9. 9
   Heat oven to 350 degrees.
10. 10
    Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tbsp.
11. 11
    parsley flakes, 1-1/2 tsp.
12. 12
    salt and the oregano.
13. 13
    Reserve 1/2 cup meat sauce for thin top layer.
14. 14
    In ungreased baking pan 13x9x2 inches, layer 1/4 each of noodles, remaining meat sauce, mozzarella cheese and cottage cheese mixture; repeat three times.
15. 15
    Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.
16. 16
    Bake uncovered 45 minutes.
17. 17
    For easier cutting, let stand 15 minutes after removing from oven.
18. 18
    Note: Lasagna may be refrigerated for several hours before baking.
19. 19
    If refrigerated, bake 10-15 minutes longer.