Lasagna

• 1 lb. ground beef
• 6 oz. lean ground pork
• 3/4 c. onions, chopped
• 1 clove garlic, minced
• 1 lb. can tomato pieces
• 1 (15 oz.) can tomato sauce
• 3 Tbsp. parsley flakes
• 2 Tbsp. sugar
• 3/4 lb. Mozzarella cheese, shredded
• 2 1/2 tsp. salt
• 1 tsp. basil
• 1 tsp. chili powder
• 3 c. cottage cheese
• 1/2 c. Parmesan cheese
• 1 tsp. oregano
• 8 oz. lasagna noodles, cooked and drained
• 1/4 c. Parmesan cheese

1. Cook and drain beef, pork, onions and garlic in large saucepan.
2. Add tomatoes and sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and basil.
3. Bring to a boil stirring occasionally.
4. Reduce heat and simmer uncovered for 1 hour or until consistency of spaghetti sauce.
5. Mix cottage and Mozzarella cheeses, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and oregano.
6. Reserve 1/2 cup meat sauce for topping.
7. Make 4 layers of noodles, sauce and cheeses.
8. Spread remaining sauce over top and sprinkle with Parmesan.
9. (If desired, lasagna can be covered and refrigerated at this point.)

ground beef, lean ground pork, onions, clove garlic, tomato, tomato sauce, parsley flakes, sugar, mozzarella cheese, salt, basil, chili powder, cottage cheese, parmesan cheese, oregano, lasagna noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392219 (may not work)