Lasagna

Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender.

Drain off all fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, the sugar, 1 teaspoon salt and the basil.

Heat to boiling, stirring occasionally.

Reduce heat; simmer, uncovered, 1 hour or until mixture is consistency of spaghetti sauce.

Heat oven to 350°. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and the oregano.

Reserve 1/2 cup meat sauce for thin top layer.

In ungreased baking pan, 13 x 9 x 2-inches, layer 1/4 each of the noodles, remaining meat sauce, the Mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.

(If desired, lasagna can be covered and refrigerated several hours at this point.)

Bake uncovered 45 minutes.

(Allow an additional 10 to 15 minutes if lasagna has been refrigerated.)

For easier cutting, let stand 15 minutes after removing from oven.