Meaty Lasagna

• 1 lb lean ground beef
• 6 ounces ground lean pork
• 34 cup chopped onion
• 1 garlic clove, minced
• 1 (15 ounce) can tomatoes
• 1 (15 ounce) can tomato sauce
• 2 tablespoons parsley flakes
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon basil
• 3 cups cream-style cottage cheese
• 12 cup freshly grated parmesan cheese
• 1 tablespoon parsley flakes
• 1 12 teaspoons salt
• 1 teaspoon oregano
• 1 (8 ounce) package lasagna noodles, cooked and well drained
• 34 lb mozzarella cheese, shredded
• 12 cup freshly grated parmesan cheese

1. Brown ground beef, pork, onion and garlic in large saucepan until meat is brown and onion is tender.
2. Drain off fat.
3. Add tomatoes and break up with a fork.
4. Stir in tomato sauce, 2 Tablespoons parsley flakes, sugar, 1 teaspoon salt and basil.
5. Heat to boiling, stirring occasionally.
6. Reduce heat, simmer uncovered for 1 hour or until mixture is consistency of spaghetti sauce.
7. Heat oven to 350.
8. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and oregano.
9. Reserve 1/2 cup meat sauce for thin top layer.
10. In ungreased baking pan (12 x 9 x 2 inches) layer 1/4 each of the noodles, meat sauce, mozzarella cheese and cottage cheese mixture.
11. Repeat 3 times.
12. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.
13. Bake uncovered at 350 for 45 minutes.
14. Let stand 15 minutes before cutting.

lean ground beef, ground lean pork, onion, garlic, tomatoes, tomato sauce, parsley flakes, sugar, salt, basil, creamstyle, parmesan cheese, parsley flakes, salt, oregano, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/meaty-lasagna-17320 (may not work)