1 tablespoon oil
1 large onion, chopped
1/2 pound mushrooms, sliced
1/2 pound zucchini, sliced, with skin
1 clove garlic, crushed
1/2 teaspoon oregano, crushed
1/2 teaspoon dried rosemary
40 ounces spaghetti sauce
1 pound cottage or ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 pound UNCOOKED lasagna noodles

In a glass bowl, combine oil, onion, mushrooms, zucchini, garlic, rosemary, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover with plastic wrap. Turn back one corner to vent. Microwave on HIGH for 6 minutes, stirring once.

In a microwave-safe, shallow 3 1/2-quart baking dish, spread 1 cup sauce. Cover with 3 noodles; spread with half the ricotta or cottage cheese. Drain vegetable mixture. Arrange half the mixture over ricotta or cottage cheese. Sprinkle with half the mozzarella and 1/4 cup Parmesan; spoon 1 cup sauce over cheeses. Repeat with remaining ingredients, ending with 3 noodles spread with 1 cup sauce; sprinkle with remaining Parmesan.

Cover; vent. Cook on MEDIUM 35 to 40 minutes, rotating dish every 10 minutes, until noodles are tender. Let stand, covered, for 5 minutes before cutting.