INGREDIENTS

• Eggplant 1
• Zuchhini 2-3
• Lasagna sheets 4-6
• onion, chopped 1/4 cup
• small tomatoes 2
•  sauce 1/2 cup
• garlic clove, minced 1
• dried oregano 1/2 tbs
• dried basil 1 tbs
• dried thyme 1 tbs
•  water
•  pepper 1 tbs
• cottage cheese (or low
• fat ricotta) 1/2 cup
•  mozzarella cheese 1 /2 cup
•  flour 2 tbs

DIRECTIONS

Slice zucchini and eggplants lengthwise

Cook zucchini until tender,

Boil lasagna sheet drain

and set aside. Fry eggplants and

onions until eggplant are  brown

and onions are tender.

In a baking dish place layer of

Eggplants then lasagna .

Mix cottage cheese, half of shredded

cheese, oregano, basil ,sauce

thyme and flour.spread mixture.

Top with half of zucchini & tomatoes

and cottage cheese mixture.

Top with lasagna and

remaining eggplants and zucchini.

Put last lasagna on the top.

Bake uncovered at 375 degrees F for

30 minutes.

Sprinkle with remaining cheese.

Bake 10 minutes longer.

Let stand 10 minutes before serving.