1/4 c. butter
2 med. carrots, finely chopped
2 stalks celery, finely chopped
1 med. green pepper, chopped
2 med. onions, chopped
2 med. zucchini, sliced
1 (16 oz.) can tomatoes, cut up
1 (12 oz.) can tomato paste
2 bay leaves
2 c. Ricotta or Cottage cheese
1/4 c. Parmesan cheese
2 or 3 cloves minced garlic
1/4 c. snipped parsley
1 tsp. dried basil, crushed
1/4 tsp. salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. pepper
2 c. sliced fresh mushroom
10 to 12 lasagne noodles, cooked
8 oz. Mozzarella cheese

In large saucepan, melt butter. Stir in carrots, celery, green pepper and onion. Cover and cook 10 minutes, stirring frequently. Add zucchini, undrained tomatoes, and tomato paste; mix well. Add bay leaves, garlic, parsley, and seasonings. Cover and simmer for 30 minutes; remove cover and continue simmering for 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms and cook 5 minutes more. Remove from heat; discard bay leaves.

In a 13 x 9 x 2 inch baking pan, layer one third of the noodles, vegetable sauce, Cottage cheese and Mozzarella. Repeat twice, ending with Mozzarella on top. Sprinkle Parmesan cheese over all. Cover with foil; place on baking sheet. Bake in 350 degree oven for 45 minutes; remove foil and continue baking 10 minutes more or until cheese is golden. Remove from oven; let stand 10 minutes before serving. If desired, garnish with snipped parsley. Makes 8 to 10 servings.