1 tbsp. salad oil
1 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 large can peeled tomatoes
1 1/2 c. cottage cheese
1 (6 oz.) can tomato paste
2 cans (4 oz.) mushrooms
1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. basil
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. lasagne noodles
1 1/2 c. Mozzarella cheese

Heat 1 tablespoon vegetable oil in large heavy skillet or Dutch oven. Add beef, onion and green pepper. Cook over medium heat until meat browns lightly. Stir in tomatoes, tomato paste, mushrooms and seasonings. Cover and cook 20 minutes, stirring occasionally. (I usually cook mine longer, about an hour on low.)

Preheat oven to 350°F. Cook noodles following package directions. Drain and separate. Cover the bottom of a 13 x 9 x 2-inch baking dish or pan with about 1/2-inch of meat sauce. Add a layer each of noodles, cottage cheese and Mozzarella cheese. Cover with meat sauce and sprinkle with Parmesan. Repeat layers twice, ending with Parmesan cheese.

Bake for 45 minutes.