2 Tbs oil
3 zucchini, sliced
1/2 lb (225 g) mushrooms, sliced
dried thyme (probably added a Tbs)
1 medium eggplant (or 1/2 a huge behemoth of an eggplant that I got)
2 cups (500 ml) pasta sauce
white sauce:
2 Tbs butter
2 Tbs flour
2 cups skim milk
250 ml / I cup cottage cheese
1 1/2 cup grated mozzarella (for top)
Fry the zucchini and mushrooms in the oil for 5 minutes or until nearly tender.
Add the thyme and sliced eggplants to pan for 5-8 minutes.
Melt the butter and make a roux. Add milk gradually to thicken and add the cottage cheese.
Pour 1/2 cup tomato sauce on bottom of long pan (9″ x 13″ / 33 x 23 cm)
Top with 3 noodles, veggies then cheesy white sauce.
Add noodles, veggies, pasta sauce
then noodles, white sauce or tomato sauceand mozzarella to top.
Bake 35-40 minutes.
