Preheat nonstick ceramic skillet on high heat and add mushrooms. Cook for 7-10 minutes until mushrooms have shrunk in half and stopped releasing water, stirring occasionally and draining water.

Reduce heat to medium and add half the oil. Cook for another few minutes until golden brown, stirring occasionally. Transfer to a medium bowl.

Return skillet to the stove and add remaining oil. Add garlic and saute for a minute or until fragrant and browned a bit, stirring frequently. Transfer to a bowl with mushrooms and stir to mix.

Spray the bottom and walls of a large slow cooker with cooking spray. Spread 1/3 of a can of tomato sauce, break noodles into pieces and lay to cover the bottom of a slow cooker. Cover with 1/4 cup marble cheese, 3 peppers (I butterflied them with hands taking out straight from a jar - no need to drain well, just a bit), 1/3 mushrooms, 1/3 cottage cheese and 1/3 can of tomato sauce. Repeat this layer 2 more times and then finishing with a layer of noodles and 1/2 can of tomato sauce on top.

Cover and cook on Low for 6 hours or on High for 3 hours.

Turn off the slow cooker, open and sprinkle with remaining 1/2 cup marble cheese. Cover and let lasagna sit and set for an hour.

Cut with a knife or a metal spoon into 8 portions and serve hot.