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.