Vegetarian Lasagne

Our family tries to eliminate a lot of meat from our meals. 1- healthier 2- cheaper! 3- less trips to the grocery store, especially in the summer/fall when my garden is producing. One of my forays into made-up meals is my veggie lasagne. I love using whatever I have on hand for this dish, replacing the meat with whatever beans I have on hand (I pressure can my own beans, so this is even healthier by avoiding the additives you find in commercially canned beans). This way, you can create whatever flavors you want in this dish- stick with Italian, go Mexican or Greek, the door is wide open depending on the herbs/spices you use and the vegetables you add. My current favorite is Mexican, tho I am working on an Indian version (curry and lasagne, YES PLEASE!) For the current version, create as follows:
9 lasagne noodles, cooked just shy of al dente according to package directions
2 T butter or oil
1 large onion, chopped
3 cloves garlic, minced (if you love garlic like me, add more!)
1 cup chopped red or green pepper
1 cup corn
2-3 cups tomato sauce (depends on how saucy you like your lasagne, I tend towards 2)a,./
2 cans black or red beans (sometimes I use the second can to puree then mix in the other can beans for a more spreadable layer- and a more cohesive final product)
1/2-1 T cumin (i don't often actually measure what I put in, I just add till it tastes good :D)
1/2-1 tsp ground coriander
1 tsp-Tbsp chili powder (I trend toward the low end due to the unsavory reactions of my halflings)
1/2-1 tsp oregano
Salt and Pepper to taste
1-2 cups cottage cheese
1 1/2 cups monterey jack cheese, shredded and divided
1 T parsley
2 eggs or 4 egg whites

Heat oven to 350
K, so you get the oil hot in a large frying pan over med hi heat, add the onion, and red pepper, saute till beginning to soften, about 7 minutes. Add garlic, cook till fragrant. Add herbs and seasonings, cook 1 min. Add tomato sauce, corn and beans, cook till hot and flavors are well blended, about 5 min.
In a small bowl, combine cottage cheese, 1 cup MJ cheese, parsley and eggs.
In a 9x13" pan, place a small amount of the tomato mixture in the bottom and spread around to coat the bottom of the pan (this prevents the lasagne noodles from sticking, no oil needed!)
Then layer 3 times 3 noodles, tomato mix and cottage cheese mix. Top it off with the remaining 1/2 c MJ cheese.
Cook for 20 min, or till heated through.