Vegetarian Lasagna

1 quart tomatoes
1 quart tomato sauce
1 large onions, chopped
1 small clove garlic, minced
1/2 lb. mushrooms, sliced
4 carrots, chopped
1 green pepper, chopped
6 oz. Parmesan cheese
3/4 teasp. oregano
1/4 teasp. basil
1/8 teasp. black pepper
1 1/2 T. vegetable oil
1 lb pkg lasagna noodles
1 1/2 lbs. cottage cheese
1 lb. mozzarella cheese, grated

Combine vegetables in a 14" dutch oven and saute in oil until tender. Add tomatoes, sauce and seasonings. Simmer 10 minutes.

Remove 1/2 of vegetable mixture to a bowl. Cover remaining mixture with a layer of uncooked noodles.

Spoon on a layer of cottage cheese over the noodles and sprinkle with mozzarella.

Repeat with noodles and sauce until all used. Sprinkle with Parmesan cheese and bake with coals on bottom and top for approximately 1 hour.