Vegetable Lasagna

Preheat oven to 375°F (190°C). This allows the oven to reach the correct temperature for baking the lasagna.

Heat a large skillet over medium heat and sauté the chopped onion and garlic pieces until softened and fragrant, about 3 minutes.

Add the sliced mushrooms and zucchini to the skillet, cooking until the vegetables release their moisture and begin to soften, approximately 5-7 minutes.

Stir in the chopped tomato, oregano, basil, and pepper, mixing well to combine all ingredients. Simmer for 3-4 minutes to allow flavors to blend.

In a separate bowl, combine the cottage cheese and half of the shredded mozzarella cheese, mixing until well blended.

Cook the lasagna noodles according to package directions, then drain and lay flat on parchment paper to prevent sticking.

Spread a thin layer of the vegetable mixture on the bottom of a 9x13-inch baking dish. Arrange 2 lasagna noodles over the sauce, breaking or trimming as needed to fit.

Spread one-third of the cottage cheese mixture over the noodles, then add another thin layer of vegetables. Repeat this layering sequence until all ingredients are used, ending with a final layer of noodles topped with the remaining mozzarella cheese.

Cover the baking dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden and cheese is bubbling at the edges.

Remove from oven and allow the lasagna to rest for 5 minutes before serving. This resting period allows the layers to set and makes serving easier.