Rough chop all of the vegetables. Preheat an oven to 400ºF.
Heat the oil in a large skillet then add the onion and leek and cook for about 5 minutes until soft.
Add the bell peppers and zucchini and fry until nicely colored. Now add in the basil, oregano and onion powder. Season with salt and pepper and cook for another minute.
Next, stir in the tomato paste and canned tomatoes. Bring to a boil then reduce the heat and simmer for 5 minutes.
Layer half the ratatouille into the bottom of a lightly greased 8" x11" ovenproof casserole dish. Layer the lasagna sheets over the top, then add a layer with half of the cottage cheese, spreading it out to the edges. Add the remaining ratatouille and then the remaining cottage cheese. Sprinkle the cheddar cheese over the top.
Bake for 30 minutes until golden brown. Serve with a mixed green salad.
