Instructions: In an 8-cup (2 L) saucepan, combine oil, onion and garlic. Stir cook over medium heat about 3 minutes or until onion is limp. Stir in mushrooms, celery, and sweet pepper. Continue to cook over medium-high heat, stirring, until liquid evaporates (this happens quickly). Add tomatoes, thyme, oregano, basil and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, for 15 to 20 minutes or until thickened and saucy. In a large saucepan, cook lasagna noodles in 12 cup (3L) rapidly boiling, lightly salted water, about 8 minutes or until al dente (tender but firm).

To assemble the lasagna, spread 1/2 cup (125 ml) of the sauce on the bottom of an 8-inch (20cm) baking dish. Top with single layer of lasagna noodles cut to fit dish, using ends to fill spaces. Spread with half the cottage cheese and half the mozzarella, 1 cup (250ml) sauce and another layer of noodles. Spread with remaining cottage cheese and sauce.

Sprinkle with remaining mozzarella and Parmesan cheese. Bake in a 350 degree (180 degree) oven for 30 minutes or until heated through.

Preparation Time: 30 Minutes

Cooking Time: 1 Hour

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