1 pound ground beef
1/2 cup diced onion
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 large zucchini, sliced lengthwise into thin strips
1 large eggplant, sliced lengthwise into thin strips
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat.
Add the onion and garlic to the skillet and cook until the onion is soft.
Stir in the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce the heat to low and simmer for 10-15 minutes.
While the sauce is simmering, slice the zucchini and eggplant into thin, lengthwise strips.
In a separate bowl, mix the ricotta cheese, Parmesan cheese, and 1 cup of the shredded mozzarella cheese.
Spread a layer of the meat sauce on the bottom of a 9×13 inch baking dish.
Layer the zucchini and eggplant slices on top of the meat sauce.
Spread half of the cheese mixture over the vegetables.
Repeat layers of meat sauce, vegetables, and cheese mixture until all ingredients are used, ending with a layer of cheese on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before slicing and serving. Enjoy!