LASAGNA

1 pound ground beef
6 ounces ground lean pork
3/4 cup chopped onion
1 clove garlic, minced
1 can (1 pound) tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons sugar or honey
1 teaspoon salt
1 teaspoon basil leaves
1 teaspoon oregano
3 cups (two 12-ounce cartons) creamed cottage cheese
1/2 cup grated Parmesan cheese
2 bay leaves
1 tablespoon parsley flakes
1 1/2 teaspoons salt
1 package (8 ounces) lasagna noodles, cooked and well drained
3/4 pound mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

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, basil and oregano. 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 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt. Reserve 1/2 cup meat sauce for thin top layer.
In baking pan, 13x9x2 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 and additional 10 to 15 minutes if lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.
12 SERVINGS (3-inch square per serving).