Zucchini & Eggplant Lasagna

Ingredients

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

Directions:

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.