ZUCCHINI AND EGGPLANT LASAGNA
1/2 CUP ALL PURPOSE FLOUR
2 TABLESPOONS OIL
3 MEDIUM ZUCCHINI, SLICED CROSSWISE
1 EGGPLANT, PEELED AND SLICED CROSSWISE
1 LARGE GREEN PEPPER, SLICED IN STRIPS
1 LARGE ONION, SLICED
1 CAN (15 OZ) TOMATO OR PASTA SAUCE
1 LARGE CARTON COTTAGE CHEESE (DON'T NEED ALL)
6 OZ MOZZARELLA CHEESE
PARMESAN CHEESE TO TASTE
DIRECTIONS
COAT ZUCCHINI SLICES AND EGGPLANT WITH FLOUR
BROWN SLIGHTLY IN OIL. SET ASIDE
SIR FRY PEPPER AND ONIONS UNTIL SLIGHTLY LIMP
LAYER CASSEROLE DISH (ABOUT 2 QTS SIZE) AS FOLOWS
PASTA SAUCE, ZUCCHINI, EGGPLANT, COTTAGE CHEESE,
GREEN PEPPER AND ONION, MOZZARELLA CHEESE, PARMESAN
CHEESE. PARMAESEAN. REPEAT. END WITH PASTA SAUCE AND PARMESAN.
BAKE AT 350 FOR 45 MINUTES