Sauce: 2-tbsp vegetable oil 1-28oz can crushed tomatoes 1-28oz can whole tomatoes, crushed 1-8oz package sliced cremini mushrooms 1-lb Italian sausage, casing removed 1-cup chopped celery, with leaves if available 1-cup chopped onion 1/2-cup chopped red pepper 3-large garlic cloves, chopped 1-tbsp chopped fresh rosemary 1-tbsp chopped fresh thyme 1-tbsp dried oregano 1-tbsp dried basil Salt & pepper to taste Fresh lasagna noodles (use our pasta recipe, but roll out to sheets and don't cut into spaghetti) 2-500g containers of cottage cheese, strained 1-egg 2-cloves garlic, minced 1 to 1 1/2-lbs mozzarella cheese, grated Fresh Romano or Parmesan cheese

Sauce:
In a Dutch oven, sauté mushrooms in 1-tbsp oil on medium to medium-high heat until very wilted
Add another tbsp of oil and add remaining vegetables; cook until wilted
Remove to a bowl and set aside
Add sausage to pot and break up sausage; cook until browned
Return vegetables back to pot
Add tomatoes and herbs
Simmer on low for 1 hour

Preheat oven to 375*F
Mix egg and garlic into strained cottage cheese; set aside
Drizzle some sauce into the bottom of 13x9x2" lasagna pan
Lay a single layer of noodles over sauce
Spread 1/3 of the cottage cheese next
Cover with 1/3 of the mozzarella cheese
Spread sauce over the cheese
Place another layer of noodles over sauce and repeat layerings
Finish with noodles and sauce on top
Cover with generous helping of grated Romano or Parmesan cheese
Cover with foil and bake 45 minutes
Remove foil and bake another 15 minutes
Let cool 15 minutes before cutting

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