Meatless Lasagna

Bring 20 cups of water to a boil in a large pot and add 1 tablespoon salt and 1 tablespoon vegetable oil. Add lasagne noodles and cook according to package directions until al dente, then drain and lay on paper towels to prevent sticking.

While noodles cook, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the 2 large finely chopped onions and 1/4 cup celery, sautéing for 5-7 minutes until softened and fragrant.

Stir in the 28-ounce can of tomatoes, 2 cans (6 ounces each) of tomato paste, 2 cans of chopped mushrooms (drained), 2 teaspoons sugar, 1 teaspoon basil, and 1/4 teaspoon pepper. Simmer for 15-20 minutes to allow flavors to meld.

In a large mixing bowl, combine 2 pounds cottage cheese, 1 cup commercial sour cream, 2 eggs, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Mix thoroughly until well blended.

Preheat oven to 350°F.

Spread a thin layer of the tomato-vegetable sauce on the bottom of a 9x13-inch baking dish. Layer one-third of the cooked noodles over the sauce.

Spread one-third of the cottage cheese mixture over the noodles, then layer one-third of the sliced mozzarella cheese.

Repeat the layers: sauce, noodles, cottage cheese mixture, and mozzarella, using another third of each ingredient.

Create the final layer: remaining sauce, remaining noodles, remaining cottage cheese mixture, and top with remaining mozzarella cheese slices.

Cover the baking dish with foil and bake at 350°F for 40 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until the cheese is melted and lightly browned.

Let the lasagna rest for 10 minutes before serving to allow it to set and make portioning easier.