Heat the oil in a large frying pan and fry the onion for 3 minutes until beginning to soften.
Stir in the garlic, peppers, courgettes and mushrooms and cook for 5 minutes until just softened.
Stir in the tomatoes, reserving about 6 slices for the top of the lasagne. Add the mixed herbs and remove from the heat.
Combine the cottage cheese and parmesan and season with salt and pepper.
Pour some of the passata into the base of a shallow oven proof dish, and spread out to coast the bottom of the dish.
Place a layer of the lasagne on top of the passata, then cover with a third of the vegetables. Next spoon about a third of the cottage cheese mixture in dollops on top.
Repeat the layers of pasta, vegetable and cheese and finishing with a fourth layer of pasts. Spread the remaining passata over the top to completely cover the lasagne.
Cover loosely with foil and bake in the oven for 45 minutes. Then remove the foil and top with slices of mozzarella and the reserved tomato slices. Return to the oven for another 15 minutes . Allow to stand for 10 minutes before serving.
The lasagne reheat well and will keep for one or two days in the refrigerator. If serving as a vegetarian dish make sure you use a vegetarian substitute cheese in place of Parmesan and hard cheese will work. Most Parmesans (and all in the EU) are not suitable for vegetarians as they use calf rennet. Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)