Beverly,
My mom has been cooking the Red Cross Lasasgna as long as I can remember. She told me her recipe came from a box of Red Cross Pasta. The other woman had it close, but here is the recipe form the box.

RED CROSS LASAGNA

1/2 lb. each pork sausage and ground beef
1/2 cup chopped onion, wilted
1 clove garlic, minced
2 tbsp. parsley flakes
1 tsp. basil
1 tsp. salt
1 (16 oz.) can tomatoes
2 (6 oz.) can tomato paste

2 cups Ricotta or Cottage Cheese
2 eggs, beaten
1/2 t salt
dash pepper
1/2 cup Parmesan cheese, divided use
1 lb. mozzarella cheese, shredded

1 (8 oz.) pkg. lasagna
1 tbsp. Oil

Brown sausage well. Add ground beef, onion and garlic to brown. Drain.

Stir in parsley, basil, & salt. Let sit for 1-2 minutes for meat to soak in seasonings.

Stir in tomatoes, sauce, paste, and basil. Cover and simmer 30 minutes.

Cook noodles, adding oil and salt to water. Drain and rinse.

Preheat oven to 375 degrees F.

Stir together the Ricotta, eggs, 1/2 the Parmesan, salt and pepper.

Layer noodles, ricotta mixture, mozzarella, and sauce in a lasagna pan. Repeat. Top with remaining Parmesan.

Bake at 375 degrees F for 30 to 40 minutes. Cool in pan 15 minutes before cutting and serving.