Vegetable Lasagna

I do not remember where I got this recipe many years ago. I like this meatless option, but not everyone I cook for does, so I like to have it on hand for when a vegetarian dish is needed or serve it as a sidedish.

Ingredients:

1 Tbsp oil
1 small onion, chopped
2 cloves garlic, crushed
1 carrot, sliced
1 stalk celery, sliced
2 cups mushrooms, sliced
1 sweet red pepper, sliced
1 - 28 oz (796 ml) can whole tomatoes
3 cups broccoli, chopped
1 tsp basil
1 tsp oregano
salt, pepper to taste

9 lasagna noodles (whole wheat -optional)
1 carton (2 cups) cottage cheese or ricotta
1 egg
1/4 cup fresh chopped basil or 1 tsp dried basil
1/3 cup grated Parmesan cheese
6 cups (approx) grated mozzarella cheese

Method:

1. Cook noodles according to pkg directions. Cover pot loosely with lid to drain most of the water, add some cold water to cover the cooked noodles while they stand.
2. Cook onion, garlic, carrot, celery and mushrooms and red pepper for about 5 minutes. Add tomatoes (cutting through them with spoon) and seasonings. Simmer 10 minutes adding broccoli near the end. Set aside.
3. In a small bowl, mix cottage or ricotta cheese, egg, basil and Parmesan.
4. In a 9X13 Pyrex pan, layer 3 noodles, 1/2 the vegetable mix, 1/2 the cottage cheese mix and 1/2 of the mozzarella cheese. Repeat and finish with noodles and cheese on top. cover with aluminum foil and bake at 350 F for 30 minutes. Uncover and continue baking about 10 more minutes or until cheese is melted and bubbly.