|Olive oil||25 Milliliter (2 tablespoon)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Stalk celery||1 , finely chopped|
|Mushrooms||3⁄4 Pound, thinly sliced (375 G)|
|Sweet red pepper||1⁄2 , finely chopped|
|Canned plum tomatoes||2 Cup (32 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Lasagna noodles||4 Cup (64 tbs)|
|Cottage cheese||1⁄2 Cup (8 tbs) (375 milliliter)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs) (375 milliliter)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (50 milliliter)|
In saucepan, heat oil over medium heat; cook onion, garlic and celery for 3 minutes or until onion is softened.
Stir in mushrooms and red pepper; cook, stirring occasionally, for 5 minutes or until liquid has evaporated.
Add tomatoes, thyme, oregano and basil; bring to boil.
Reduce heat and simmer, uncovered, for 15 to 20 minutes or until thickened Season with salt and pepper to taste.
In large saucepan of lightly salted boiling water, cook noodles until tender but firm; drain and rinse under cold water.
Spread on damp tea towel.
Spread one-quarter of the mushroom mixture in 8-inch (2 L) square baking or lasagna dish.
Top with layer of noodles, cutting to fit dish and using ends to fill spaces.
Spread with half of the cottage cheese; sprinkle with half of the mozzarella.
Spread another quarter of the mushroom mixture over top.
Repeat layering with remaining ingredients, ending with mushroom mixture.
Sprinkle with Parmesan.
Bake in 350Â°F (180Â°C) oven for 35 minutes or until heated through and bubbling around sides.