In a large pot of salted water, boil lasagna noodles for about 9 min. until they are al dente. And then drain the cooked pasta in a strainer and set aside.

In a large skillet, brown the ground beef over medium heat.

Remove the beef from the pan, and sauté the onions, peppers, mushrooms, and garlic in a olive oil. Add salt and pepper to taste. Sauté until the onions are transparent and peppers and mushrooms are softened.

Add the beef back into the pan with the sauteed vegetables, along with the jar of spaghetti sauce, drained tomatoes, and 3 bay leaves. Stir to combine, and then remove from the heat.

In a 9 x 11 baking dish, add half of the meat mixture as the bottom layer of the lasagna, to begin the layering process.

Next add a layer of lasagna noodles. Then grate half of the mozzarella cheese as the next layer.

Spoon the cottage cheese in an even layer as the next level.

Repeat the layers with the rest of the meat mixture, another layer of noodles and the second half of the grated mozzarella cheese layer. Finish my sprinkling the parmesan cheese over the top of the lasagna.

Bake in a 350 degree oven, for 40 - 60 min. Cover with aluminum foil for the first 30 min of baking, then remove for the last 10-30 min. of cooking so that the cheese gets browned and bubbly. (Remember to not eat the bay leaves -you should find three.)