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I have a 1974 printing and this lasagne recipe was on page 292:

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

1 teaspoon salt

1 teaspoon basil leaves

3 cups (two 12-ounce cartons) creamed cottage cheese

1/2 cup grated Parmesan cheese

1 tablespoon parsley flakes

1 1/2 teaspoons salt

1 teaspoon oregano leaves

1 package (8 sounces) lasagne noodles, cooked and well drained

3/4 pound mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Cook and stir ground beef, gound 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 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 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.

In ungreased 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, lasagne can be covered and refrigerated several hours at this point.)

Bake uncovered 45 minutes. (Allow and additional 10 to 15 minutes if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.

12 SERVINGS (3-inch square per serving).

Well... this is great... I am away from my cookbook and needed this. Lucky it is still on the site

Thank you!

lol......I also lost that page from the cookbook and that's what brought me to this website.  Glad it's not just me!!

I have a 1976 BC 5 ring binder cookbook and the recipe I have goes like this:

     1 pound Italian sausage

     1 clove garlic, minced

     1 tablespoon whole basil

1 1/2 teaspoons salt

     1 1-pound can tomatoes

     2 6-ounce cans tomato paste

   10 ounces lasagne noodles

     2 eggs

      3 cups fresh Ricotta or creame

       style cottage cheese

  1/2 cup grated Parmesan or

        Romano cheese

     2 tablespoons parsley flakes

     1 teaspoon salt

  1/2 teaspoon pepper

     1 pound mozzarella cheese

        sliced very thin

Brown meat slowly; spoon off excess fat.

Add next 5 ingredients and 1 cup water.

Simmer, covered, 15 minuted; Stir often.

Cook noodles in boiling salted water till

tender;  drain;  rinse.  Beat eggs; add

remaining ingredients, except mozzarella.

    Layer half the noodles in 13x9x2-inch

baking dish; spread with half the Ricotta

filling; add half the mozzarella cheese and

half the meat sauce. Repeat. Bake at 375

degrees about 30 minutes (or assemble

early and refrigerate; bake 45 minutes).

Let stand 10 minutes before serving.

Serves 8 to 10.