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Zucchini and Eggplant Lasagna

Submitted by Carolyn Moore, Pleasureville, KY.

Carolyn likes dishes with fresh vegetables. "All these vegetables are good this time of year," she writes.


  • 3 medium zucchini, sliced crosswise
  • 1 eggplant, peeled and sliced crosswise
  • 1 large green pepper, sliced in strips
  • 1 large onion sliced
  • 15-oz. can tomato or pasta sauce
  • 1 large carton cottage cheese (don’t need all)
  • 6 oz. Mozzarella cheese
  • Parmesan cheese, to taste


Coat zucchini slices and eggplant with flour. Brown lightly in oil. Set aside. Stir-fry pepper and onions until slightly limp. Layer casserole dish (about 2 quart size) as follows: pasta sauce, zucchini, eggplant, cottage cheese, green pepper and onion, mozzarella cheese, Parmesan. Repeat. End with pasta sauce and Parmesan. Bake at 350 for 45 minutes.