Luscious Vegetarian Lasagna

1 14oz. tomatoes, undrained
1 12oz. tomato sauce
1 tsp. oregano
1 tsp basil
1 large onion, chopped
1½ tsp. mined garlic
2 tbsp. olive oil
2 small zucchini, chopped
8oz. 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
8oz uncooked lasagna noodles, cooked, rinsed and drained

Simmer tomatoes with juice, tomato sauce, oregano, and basil 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,
carrots and green pepper. Cook and stir unit vegetables are tender, 5 to 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes. Combine
mozzarella, cottage and Parmesan cheese in large bowl; blend well.

Spoon about 1 cup sauce in bottom of 12 x 8 glass baking dish. Place a layer of
noodles over sauce, then ½ of cheese mixture and ½ of the remaining sauce.
Repeat layers of noodles, cheese mixture and sauce. Bake at 350° for
30 to 45 minutes or until bubbly. Let stand 10 minutes.

Makes 6 to 8 servings