Zucchini (unfortunately replaced by zucchini), slice the mushrooms in a food processor for fine chopping. Fry separately in olive oil. Zucchini until transparent and mushrooms until almost evaporated all the liquid. Season with salt.

Finely chop the onion, fry in a little olive oil over low heat until Golden brown, add the mince, salt, pepper. Fry until cooked, breaking up with spatula into small pieces. Do not desiccate the meat.

Tomatoes in their own juice and mash in a bowl. Please note that tomatoes have been cleared. Pour in a separate pan, add the tomato paste, oregano, salt, sugar and upriver to a thick sauce, about 10 minutes. Stir so that the sauce doesn't burn.

Sheets of lasagna boiled in salted water for 3 minutes and immediately place in cold water to stop the cooking process.

The cottage cheese and season a bit with salt and pepper. Cheese to grate on a coarse grater. Ideally should be Parmesan, but unfortunately I could not buy it in time and replaced our Russian.

Assemble: Bottom of the mold oil tomato sauce to cover the lasagna sheets, then evenly spread one-third cheese, minced meat, zucchini and mushrooms, sprinkle with grated cheese, pour some sauce, close the sheets of lasagna, spread with sauce and repeat the layers two more times. The last layer should be lasagne. Brush them with sauce, sprinkle with cheese. In each layer the sheets of lasagna put it in a different direction, so when cutting it is not broke. If necessary, the sheets need to be cut.

Bake the lasagna in preheated oven for 30-40 minutes at 190*

I think that the work will be justified. Bon appetit.