Mexican Pepper and Bean Lasagna

2 each red, green and yellow peppers, coarsely chopped
1 large onion, coarsely chopped
1 can each black beans and kidney beans, drained
Olive oil
3 C. pasta sauce
2 C. cottage cheese
2 t. each ground cumin and thyme
1 t. chili flakes
½ t. salt and pepper
12-14 oven-ready lasagna noodles
3 C. shredded cheddar cheese

• Preheat oven to 350 º F
• Sauté peppers and onion in a large saucepan coated with oil, stirring often until softened (about 5-6 minutes)
• Stir in beans and pasta sauce and bring to a boil, stirring often
• Remove from heat
• In large bowl, combine cottage cheese with seasonings
• Create a layer each of sauce, noodles and cheese mixture in a 9x13 inch baking dish
• Add another layer of sauce, cheese mixture, noodles and remaining cheese mixture
• Spread layer of shredded cheese and top with remaining noodles and finish with layer of shredded cheese
• Bake uncovered in centre of oven for about 45-50 minutes until top is brown and bubbly