Saute:

2 lb. zucchini
2 green peppers
1 medium onion

Combine:

2 cups ricotta
2 cups cottage cheese
chopped parsley
1/4 cup parmesan

Cook and drain one lb. lasagne noodles.

Layer noodles and vegetables with cheese filling and sauce of choice.

Top with mozarella cheese.

Variations: try different cheeses from goat to gruyere, depending on preferences.