Nightshade And Zucchini Lasagna

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 -3 garlic cloves, minced
• 1 large sweet onion, chopped
• 1/2 lb lean ground beef
• 1 tablespoon dried greek oregano
• 1 tablespoon fresh italian parsley
• 1 teaspoon salt
• 1 fresh tomato, diced
• 2/3 cup tomato paste
• 1 teaspoon balsamic vinegar
• 2 cups water
• 1 egg, beaten
• 1 large eggplant, vertically sliced
• 1 -2 medium zucchini, vertically sliced
• olive oil, to fry
• 1 cup whole milk ricotta cheese
• 1 tablespoon fresh italian parsley
• 1 egg, beaten
• 4 ounces shredded parmesan cheese
• 6 ounces fresh mozzarella cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat the olive oil and cook the garlic just until the oil is flavored.
• 3 add the onions and cook till translucent.
• 4 add the ground beef and cook till just brown.
• 5 then add the oregano, parsley, salt, diced tomato, tomato paste, vinegar, and cook for approximately 3 minutes till heated through.
• 6 add the 2 cups of water and allow the sauce to simmer and thicken, stirring occasionally, while preparing the ricotta and veggie layers.
• 7 to prepare the ricotta layer thoroughly mix together the ricotta, parsley, egg, and parmesan and set aside.
• 8 fry the slices of eggplant and zuchinni in olive oil till soft. drain on paper towel if necessary.
• 9 the tomato sauce should have thickened by now. mix a tsp of the tomato sauce into the beaten egg to temper it, then mix the egg back into the sauce.
• 10 assemble the lasagna starting with a layer of sauce, then veggies, then ricotta mixture, and repeat. finish with the mozzarella.
• 11 bake in the oven till top is a bit brown and bubbly, approximately 30-45 minutes. allow to cool at least 10 minutes before serving.
• 12 as with all lasagna, this will be better after refrigeration and re-heating.