This might be it.
Lasagne
2 lbs. ground beef
1/4 pound ground lean pork
3 medium onions chopped (about 1 1/2 cups)
2 cloves of garlic, minced
2 cans (1 lb. each) tomatoes
2 cans (15 ozs.) tomato sauce
1/4 cup parsley flakes
1/4 cup sugar
2 teaspoons salt
2 tsp. basil leaves
6 cups (4 12 oz. cartons)creamed cottage cheese
1 cup grated Parmesan Cheese
2 tablespoons parsley leaves
1 tablesoon salt
2 teaspoons oregano leaves
2 packages (8 ozs. each) lasagne noodles cooked and well drained
1 1/2 lbs shredded mozzarella cheese
1 cup grated Parmesan cheese
Brown meat, onion and garlic, until onion is tender. Drain off fat.
Add tomatoes, tomato sauce, 1/4 cup parsley flakes, the sugar, 2 teaspoons salt and the basil. Heat to boiling. Reduce heat, simmer uncovered about 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350 degrees. Mix cottage cheese, 1 cup Parmesan cheese, 2 tablespoons parsley flakes, 1 tablespoon salt and the oregano leaves. Reserve 1 cup meat sauce for thin top layer.
In each of 2 ungreased baking pans, 13x9x2 inches, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat. Spread reserved meat sauce over top; sprinkle each pan with 1/2 cup Parmesan cheese. (lasagne can be refrigerated several hours at this point until time to bake.)
Bake uncovered 45 minutes. (allow additional 10 to 15 mintues if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.
24 servings (3-inch square per serving).