Our go-to lasagna recipe

I have tried just about every version of vegetarian lasagna on the planet, and this is the one that we keep coming back to time and time again, I keep tweaking and re-tweaking the recipe, but here is the latest, after a few failed attempts I have figured out how to not pre-cook the lasagne noodles and have it still come out good:

Vegetable Lasagna

Ingredients

• 1/2 of a (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 1 medium chopped red bell pepper
• 1 medium chopped onion
• 1/2 large bulb fennel, chopped
• 1 small zucchinni, chopped
• 1 jalapeno, minced (or some spicy sauce)
• 3 cloves garlic, minced
• 1 teaspoon vegetable oil
• 1(26 ounce) jar pasta sauce, or 1 big can tomatotes
• 1 teaspoon dried basil
• 1 (15 ounce) container 2% cottage cheese
• 2 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

1. In a large frying pan, melt a little butter or oil. Fry mushrooms in oil in a single layer in the pan without moving them until they start to brown, then stir and cook until brown on all sides as much as possible. Set aside.
2. In a large saucepan, cook and stir fennel, green peppers, onion, garlic, and zucchinni in oil. Stir in pasta sauce or canned tomatoes, cooked mushrooms, and basil; bring to a boil. Reduce heat, and simmer 15 minutes or until it tastes good. Taste for salt and pepper. 
3. Mix together cottage cheese, 1 cup mozzarella cheese, and eggs.
4. Preheat oven to 375 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each, uncooked lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Make sure noodles are covered with sauce, if it doesn't cover add a little water to the sauce. Repeat layering, and top with remaining 1 cup mozzarella cheese.
5. Cover pan tightly with aluminum foil. Bake for 40 minutes. Uncover lasagna, then bake for an additional 20 minutes or until brown on top. Let stand 15 minutes before serving.