Garden Lasagna

3 1/2 cups spaghetti sauce
1 can tomato paste
1 cup sliced mushrooms
2 tbsp. oil
3 cups cottage cheese
1 cup Parmesan cheese
2 eggs beaten
2 tbsp. oregano
1 tbsp. basil
1-1/2 tsp. parsley, minced
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
10 lasagna noodles, cooked
2 medium zucchini, shredded, divided
3 cups mozzarella cheese
3 large tomatoes, cut into 1/2 inch slices

In a sauce pan combine spaghetti sauce, paste, mushrooms and oil. Simmer uncovered for 20 minutes. In a bowl, combine cottage cheese, eggs, herbs and seasonings. In a greased 9 x 13 pan layer half the noodles and cheese mixture. Top with 2 1/2 cups of zucchini. Layer with 1/3 of the sauce mixture and half of the mozzarella. Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauce and mozzarella.

Cover and bake for 35 - 40 minutes in a 350 degree oven. Uncover and bake 10 minutes more. Sprinkle with remaining zucchini. Let stand for 20 minutes before serving.