Flo’s Low-cal Lasagna

1 lb ground beef
2 c. creamed cottage cheese
1/2 lb. Lean ground pork
1/2 c. grated Parmesan cheese
1 can (28 oz.) whole tomatoes
3 pkgs. (4oz. each) shredded mozzarella
1 can (12 oz.) tomato paste
12 oz. lasagna noodles, cooked & well drained
2 tsp. Garlic salt
1/2 c. grated Parmesan cheese
1 1/2 tsp. Oregano leaves
1 tsp. Basil leaves

In Dutch oven or a large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered 20 minutes or until mixture is consistency of spaghetti sauce.
Preheat oven to 350 degrees. Stir together cottage cheese and 1/2 c. Parmesan cheese. Set aside 1 c. of the meat sauce and 1/2 c. of the mozzarella cheese. In an ungreased baking pan (13” X 9” X 2”) alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and cottage cheese mixture.
Spread reserved meat sauce over top; sprinkle with 1/2 c. Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna.
Bake, uncovered for 45 minutes. Let stand minutes before cutting. Cut into 2-nch squares. Makes 8 servings.