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
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.