Maziar’s Healthy Lasagna

Ingredients

• 1.5 pounds lean ground beef
• 1-1.5 cups minced onion
• 6 cloves garlic, minced
• 12 oz mushrooms, sliced
• 2 medium eggplants
• 2 (28 ounce) cans crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 tsp dried basil leaves
• 1 tsp Italian seasoning
• 1 tsp fennel seeds
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 package Grain-Free lasagne sheets
• 16-24 ounces ricotta cheese
• 2 eggs
• 12 oz pound mozzarella cheese, shredded
• 0.5 cups grated Parmesan cheese
• fresh basil for garnish

Process

1. Preheat your oven to 375 degrees.
2. Put a dutch oven or large cast iron skillet on medium high heat. Brown ground beef and add onion, mushrooms + garlic when the beef is still a little pink. Cook until onions are translucent.
3. Slice eggplant length wise, so slices are roughly 1/4 inch thick.
4. Puree one can of tomatoes (in a blender or vitamix) and add to pot. Add crushed tomatoes, tomato paste and spices. Simmer for 30min – 1 hour (depending on how much time you have) stirring occasionally.
5. Assemble starting with 2 lasagne sheets in the bottom of a 9×13 baking pan. Layer in meat sauce, then eggplant slices, then ricotta + shredded mozzarella. Repeat lasagne sheets, meat sauce, eggplant slices, then more meat sauce. Top with lasagne sheets, ricotta, and mozzarella.
6. Bake for 45-50 minutes or until eggplant is fork soft and cheese starts to brown. Let rest 10-15 minutes then cut and serve. Top with parmesan cheese and fresh basil. Enjoy!