Luscious Vegetarian Lasagna
Source: Regina Schatzi

1 can (14 1/2 oz.) tomatoes, undrained
1 ( 12 oz. ) can tomato sauce
1 tsp. dried oregano leaves crushed
1 tsp. dried basil leaves crushed
dash of pepper and salt
1 large onion chopped
1 1/2 tsp. minced garlic
2 Tbls. olive oil
2 small zucchini, chopped
8 oz. mushrooms sliced
1 large carrot chopped
1 green pepper chopped
1 cup shredded Mozzarella cheese
2 cups cottage cheese
1 cup grated Parmesan or Romano cheese
8 oz. uncooked lasagna noodles, cooked,rinsed and drained
Parsley sprigs optional

Simmer tomatoes with juice,tomato sauce, oregano, basil, and pepper and salt in medium saucepan over low heat. Cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot, and green pepper. Cook and stir until vegetables are tender, 5 to 10 minutes. Stir vegetables into tomato mixture; simmer 15 minutes.

Combine Mozzarella, cottage cheese and Parmesan cheeses in large bowl. Blend well. Spoon about 1 cup sauce in bottom of 12 x 8 inch pan. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mixture and sauce.

Bake in preheated 350* oven 30 to 45 minutes or til bubbly. Let stand 10 minutes. Garnish with parsley if desired. For some of the sauce you can use you favorite spaghetti sauce.