Nutrition Info

• Calories: 328.6
• Fat: 20.2g
• Carbohydrates: 16.8g
• Protein: 21.2g

Ingredients

• 1 pound organic eggplant (peeled and cut in 1/4″ slices)
• 1 pound organic zucchini (cut length wise in 1/4″ slices)
• 1 pound grass fed ground beef (browned)
• 1/2 tsp Italian seasoning
• 1 28 oz jar of organic tomato sauce
• 1/2 cup parmesan cheese
• 15 oz container organic ricotta cheese
• 1 organic egg
• 1/4 tsp garlic powder
• 1 tsp parsley
• 1 cup of grass fed cheese of choice (for top of lasagna)

Directions

1. Brown the meat. Add salt and pepper to taste and 1/2 tsp of Italian seasoning. Drain and set aside.
2. In another bowl combine ricotta cheese, egg, garlic powder and parsley. Mix well set aside.
3. On the bottom of a 9×13″ pan, add 1/2 cup of sauce.
4. Layer 1/3 of eggplant, 1/3 of zucchini.
5. Place 1/3 of ricotta mixture over vegetables.
6. Sprinkle with 1/3 of parmesan cheese.
7. Add 1/3 of meat, and pour 1/2 cup tomato sauce over this layer.
8. Repeat this 3 times.
9. When you get to the top, add your 1 cup of raw cheese of choice.
10. Cover with foil and bake at 375 degrees for 1 hour – 1hour 15 min.
11. Remove the foil the last 5 minutes to brown the cheese.
12. Let cool 15 minutes before serving.

Serving Size: makes 12 pieces Serving size is 1 piece

Note:  All of the ingredients in this recipe are organic.