Veggie Beef Lasagne

Tonight I had all the ingredients to make lasagne but also had a few vegetables that would likely go to waste if not used soon.  So I made a veggie-beef lasagne and it was delicious.

Veggie-beef Lasagne

(adapted from http://www.inspiredtaste.net/22401/fresh-vegetable-lasagna-recipe/)

12 uncooked lasagne noodles
1/2 lb. ground beef
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
2 small zucchini cut into 1/2 inch pieces
1-2 small yellow squash cut into 1/2 inch pieces
1 (12oz) jar roasted red peppers cut into 1/2 inch pieces
1 (24 oz) jar spaghetti sauce
1/4 cup chopped fresh basil
1 (15oz) container ricotta cheese
2 eggs
1 cup grated parmesan cheese
8 oz. mozzarella cheese, shredded

Cook lasagne noodles in large pot of salted water according to package directions.  Drain noodles and lay flat on aluminum foil to keep them from sticking.

In a skillet, cook ground beef over medium-high heat, stirring to break up meat.  Drain grease and set beef aside.

Heat oven to 350 degrees.  Spray a 13"x9" pan with non-stick cooking spray.

In a large skillet, heat olive oil over medium heat.  Add onions and sauté 3-5 minutes or until softened.  Maintaining medium heat, add garlic, zucchini, and squash.  Lightly salt the vegetables and cook 5-8 minutes or until vegetables are soft but still have some crunch.

Add roasted red peppers, spaghetti sauce, and cooked ground beef.  Add 1/4 cup of water to sauce jar and swirl to rinse remaining sauce into pan.  Turn heat to low and simmer 5 minutes.  Turn off heat and add basil.

In a bowl, combine eggs, ricotta cheese, and 1/2 tsp. salt.

To assemble:  add just enough sauce mixture to cover bottom of prepared pan.  Arrange 4 lasagne noodles, slightly overlapping, to cover bottom of pan.  Spread half the ricotta mixture over noodles.  Sprinkle 1/3 of the parmesan then 1/3 of the mozzarella over the ricotta.  Top with 1/3 of the vegetable sauce mixture.  Add another layer of 4 noodles, the remaining ricotta, 1/3 of parmesan, 1/3 of mozzarella and 1/3 of sauce.  Finish with final layer of noodles, the remaining sauce then parmesan and mozzarella.

Cover loosely with aluminum foil and bake for 20 minutes.  Remove foil and cook another 15-20 minutes until bubbly.  If you want to brown the cheese, turn on broiler for 2 minutes.  Remove from oven and let rest 10-15 minutes before serving.