Lasagna

1 1/2 lbs hamburger
1 quart bottle whole tomatoes or 32oz canned
1 12oz can tomato paste
2 tsp garlic salt
1 1/2 tsp oregano leaves
1 tsp basil leaves
2 cups creamed cottage cheese
1 cup grate Parmesan cheese
1 lb shredded mozzarella cheese
12 oz lasagna noodles, cooked and drained well

in large skillet cook and stir meat until brown. do not salt meat. drain off fat. add tomatoes, break up with a fork. stir in tomato paste, garlic salt, oregano leaves, and basil leaves. heat to boiling, stirring occasionally. Reduce heat, simmer, uncovered for 20 minutes, or until mixture is consistency of spaghetti sauce. heat oven to 350 degrees. stir together cottage cheese and 1/2 cup of Parmesan cheese. set aside 1 cup of meat sauce and 1/2 cup of mozzarella cheese. In non-greased 13X9 dish, alternate layers of 1/3 each noodles, remaining meat sauce, mozzarella cheese and cottage cheese mixture. Spread reserved meat sauce over top, sprinkle with other 1/2 cup Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna. Bake uncovered for 45 minutes. let stand 15 minutes before cutting