Vegetarian Bean Lasagna

1 tablespoon vegetable oil (such as canola)
1 cup chopped onion
2 cloves garlic -- minced
1 14-ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 14-ounce can Beans in Tomato Sauce
1 cup 2% cottage cheese
1 1/2 cups grated part skim Mozzarella
1 10-ounce can mushroom pieces -- drained
1 egg -- beaten
8 oven-ready lasagne noodle

In a medium skillet heat oil over medium heat; add onion and garlic. Sauté until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes.

In a small bowl combine cottage cheese, 1 cup Mozzarella cheese, mushrooms, and egg; mix well. In a greased 9 × 13-inch baking dish, place one-half of the noodles; top with half the cheese mixture and half the bean mixture. Repeat layers and sprinkle remaining cheese on top.

Bake in 325ºF (160º C) oven 40-45 minutes or until heated through. Serve with a tossed salad.