Lasagna Betty Crocker - cooking recipe

Ingredients

1 lb ground beef
6 ounces ground lean pork
3/4 cup onion, chopped
1 garlic clove, minced
1 (14 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons parsley flakes
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon basil leaves, dried
24 ounces cottage cheese
1/2 cup parmesan cheese
1 tablespoon parsley flakes
1/2 teaspoon salt
1 teaspoon oregano leaves
1 (8 ounce) package lasagna noodles, cooked & well drained
12 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese

Preparation

Cook and stir ground beef, pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onoin is tender.
Drain off all fat.
Add tomatoes and break up with a fork.
Stir in tomato sauce, 2 T. parsley flakes, sugar, 1/2 teaspoon salt and the basil.
Heat to boiling, stirring occasionally.
Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of Spaghetti sauce.
Heat oven to 350 degrees.
Mix cottage cheese, 1/2 C Parmesan cheese, 1 T. parsley flakes, 1/2 teaspoon salt, and the oregano.
Reserve 1/2 C meat sauce for the thin top layer.
In ungreased baking pan, 13x9x2\" , layer 1/4 each of the noodles, remaining meat sauce, the Mozerella cheese and cottage cheese mixture;.
Repeat 3 times.
Spread reserved meat sauce over top; Sprinkle with 1/2 C parmesan cheese.
If desired, Lasagna can be covered and refrigerated several hours at this point.
Bake uncovered 45 minute Allow an additional 10-15 minute if it was refrigerated.
For easier cutting, let stand 15 minute after removing from oven.