1/4 cup butter or margarine
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium green bell pepper, chopped
2 medium onions, chopped
2 medium zucchini, sliced
1 (16 ounce) can tomatoes, cut up
1 (12 ounce) can tomato paste
2 bay leaves
3 cloves garlic, minced
1/4 cup snipped parsley
1 teaspoon dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 cups sliced fresh mushrooms
10 lasagna noodles, cooked, rinsed
    and drained (about 8 ounces)
2 cups cream-style cottage cheese, drained
8 slices mozzarella cheese, torn
1/4 cup grated Parmesan cheese
Snipped parsley (optional)

In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper and onion. Cover and cook for 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 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat; discard bay leaves.

In a 13 x 9-inch baking pan layer one-third of the noodles, vegetable sauce, cottage cheese and mozzarella. Repeat twice, ending with mozzarella. Sprinkle Parmesan over all. Cover with foil; place on a baking sheet. Bake at 350 degrees F 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.

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