BETTY CROCKER'S LASAGNA(1971)

1 lb ground beef
1/2 lb ground lean pork
1 (28 oz) can whole tomatoes
2 cans (6 oz each) tomato paste
2 tsp garlic salt
1 1/2 tsp dried oregano
1 tsp dried basil
2 cups creamed cottage cheese
1 cup parmesan cheese; grated
12 oz mozzarella cheese, shredded
12 oz lasagna noodles (about 12); cooked and drained well

In Dutch oven or large cooking 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.

Preheat oven to 350F.

Stir together cottage cheese and 1/2 cup Parmesan. Set aside 1 cup of meat sauce and 1/2 cup of Mozzarella.

In ungreased baking pan, (13x9x2-inches), alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella and cottage cheese mixture. Spread reserved 1 cup of meat sauce over the top; sprinkle with remaining 1/2 cup Parmesan. Sprinkle reserved Mozzarella across lasagna.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly.

Let stand 15 minutes before cutting. Cut into three-inch squares.

Servings 8