1
heat broiler to make mock lasagna noodles. Fill cookie sheets with thin lengthwise slices of eggplant and zucchini. Place under broiler until they're just getting brown then flip over to brown other side. Set aside.
2
Preheat oven to
375
3
Heat oil in skillet and brown diced onion, parsley, 1 cup mushrooms, 1 cup diced zucchini, 1 cup diced eggplant. Blend in oregano, basil, salt, and tomato sauce. Set aside.
4
In a bowl blend cottage cheese, ricotta cheese, and eggs.
5
in a 10x13 inch baking pan layer eggplant and zucchini lasagna "noodles", add a third of the tomato sauce, 1/2 the cottage cheese and ricotta mixture, followed by a cup of mushrooms. Sprinkle with 1 cup of mozzarella cheese. Do this three times to create the layers. on top sprinkle remaining mozzarella cheese and parmesan cheese.
6
Cook in the oven for 45 minutes at
375
7
When done cut in to 12 slices. Eat 1 slice with an apple for a 40-30-30 meal. Freeze any remaining pieces if desired.