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High fiber lasagne
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| MEAT SAUCE: | |
| 1 tablespoon | olive oil |
| 1/2 pound | ground grass-fed beef |
| 1 medium | onion, finely chopped |
| 2 | garlic cloves, finely chopped |
| 2 teaspoons | dry oregano |
| 1 tablespoon | fresh chopped basil |
| 1 can | crushed tomatoes with puree, (28 ounces) |
| LASAGNA: | |
| Olive oil | |
| 1 large | eggplant, (1 1/2 lbs), cut lengthwise into 1/4-inch thick slices |
| 2 medium | zucchini, trimmed and cut lengthwise into 1/4-inch thick slices |
| 3 | red bell peppers, (1 1/2 lbs), side cut away, stems and seeds discarded |
| 1 cup | whole milk ricotta |
| 1 cup | part skim mozzarella, grated |
| 1 large | egg |
| 2 tablespoons | finely grated Parmesan cheese |
| 1 | garlic clove, finely chopped |
| 1 tablespoon | chopped parsley |
| 1/2 teaspoon | freshly ground pepper |
| 1/4 teaspoon | sea salt |
Preheat oven to 425°F and lightly rub olive oil on 2 large sheet pans.
Heat 1 tablespoon oil in a large saucepan over moderately high heat and cook beef, breaking it up with a spoon, until no longer pink, about 5 minutes. Transfer beef with a slotted spoon to a bowl. Cook onion in saucepan, stirring, until softened, about 3 minutes. Add garlic and cook, 1 minute. Add tomatoes and beef and simmer, until thickened, about 30 minutes.
Meanwhile, arrange vegetables in one layer and lightly brush olive on the veggies and roast in upper and lower thirds of oven, turning once, until tender and golden brown, 15 to 20 minutes.
Reduce oven temperature to 375°F. Stir together ricotta, 1/2 cup mozzarella, egg, Parmesan, garlic and pepper and salt.
Layer lasagna by spooning 1/3 of sauce into bottom of an 8-inch square baking dish with 1/3 of eggplant, 1/2 of zucchini and 1/2 of peppers. Spread with 1/2 of ricotta mixture and repeat layering one more time. Layer remaining 1/3 of sauce and eggplant and sprinkle remaining 1/2 cup mozzarella.
Bake in middle of oven uncovered, until top is golden and sauce is bubbling, 25 to 30 minutes.
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