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Lasagne

This is mom's recipe!

2 lbs. ground beef
1/4 lb. ground lean pork
3 medium onions, chopped (about 1 1/2 cups)
2 cloves garlic, minced
2 cans (1 lb. each) tomatoes
2 cans (15 oz. each) tomatoes sauce
1/4 cup parsley flakes
1/4 cup sugar
2 tsp. salt
2 tsp. basil leaves
6 cups (four 12 oz. cartons) creamed cottage cheese
1 cup grated Parmesan cheese
2 TBS parsley flakes
1 TBS salt
2 tsp. oregano leaves
2 packages (8 oz. each) lasagne noodles, cooked and well drained
1 1/2 lbs. mozzarella cheese, shredded
1 cup grated Parmesan cheese

Cook and stir ground beef, ground pork, onion and garlic in Dutch oven or kettle until meat is brown and onion is tender. Drain off fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 1/4 cup parsley flakes, the sugar, 2 tsp salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered about 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350F. Mix cottage cheese, 1 cup Parmesan cheese, 2 TBS parsley flakes, 1 TBS salt and the oregano leaves. Reserve 1 cup meat sauce for thin top layer.

In each of 2 ungreased baking pans, 13x9x2 inches, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat. Spread reserved meat sauce over top; sprinkle each pan with 1/2 cup Parmesan cheese. (Lasagne can be refrigerated several hours at this point until time to bake).

Bake uncovered 45 minutes. (Allow an additional 10 to 15 minutes if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.
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