Start water in large stock pot to boil, while waiting on water begin to sauté onion, and green pepper in 1 tablespoon of olive oil.

Once onions and green peppers are soft and kinda translucent transfer them to a large mixing bowl. Then sauté sliced mushrooms in 1 tablespoon olive oil, they will let out a lot of moisture....make sure you drain them before adding to mixing bowl.

Once water is at a rapid boil, add noodles to water. Put in some salt to help keep the noodles from sticking. Cook until done.

In a seperate mixing bowl add ricotta cheese, cottage cheese, 1 heaping cup parmesan, 1 egg and mix all together. This will be your cheese mixture.

Brown your ground beef and DRAIN! Make sure you drain all excess fat/grease so it doesnt collect on top. After draining add to mixing bowl with veggies.

Preheat oven to 350. Get your pan and put down a layer of the sauce, follow with a layer of noodles.

Next layer is sauce again, then meat/veggie mixture add tablespoon dollops of cheese mixture every couple inches, top with some sauce.

Add noodle layer then a whole layer of cheese mixture, then meat mixture, then some chunks of fresh mozzarella, and some shredded parmigiano.

Top with a last layer of noodles then meat then sauce then shredded mozzarella and fresh mozzarella and shredded parm.Cover with foil and put in oven @ 350°F for 45 minutes...then remove foil and finish for the last 30 minutes of so until browned.