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Preheat the oven to 350 F.
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Heat a large skillet over medium high heat. Add the oil--when it shimmers add the onions with a pinch of salt. Sauté for about 5 minutes, stirring occasionally. Add the garlic and oregano and stir. After about a minute, add the mushrooms in 3 batches. Satué for about 3 minutes after each batch. Add another pinch of salt.
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Add the zucchini and stir occasionally, for 5 minutes.
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Add the ground beef. Break it up and stir it into the vegetables. Add a pinch of salt.
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Cook, stirring occasionally, until the meat is browned,
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While the meat is browning, open the canned tomatoes and tomato sauce and pour them into a large mixing bowl. Add the black pepper, thyme and rosemary to the tomatoes.
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When the meat is browned, drain off any extra grease and then add the meat and vegetable mixture to the tomatoes.
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Stir to evenly incorporate.
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Cover the bottom of a 9x13x2 inch casserole dish with 2 cups of the tomato mixture. Arrange half of the noodles on top of the tomatoes, slightly overlapped if need be. Top with half of the cottage cheese, 1-1 1/2 cups mozzarella cheese and then another 2 cups of the tomato mixture. Repeat layers and top with the remaining noodles and the remaining tomato mixture. Sprinkle with the 5 cheese mixture.
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Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.