No-Pasta Lasagna - cooking recipe

Ingredients

2 lbs lean ground beef
1 1/2 lbs Italian sausage
2 cups mushrooms, sliced
4 cups sugar-free spaghetti sauce
3 lbs zucchini or 3 lbs peeled eggplants, sliced thin lengthwise
2 cups low-fat ricotta
1/2 cup chopped basil
4 cups low fat mozzarella, shreds
1 cup low-fat parmesan cheese, fresh grated
1 cup onion, chopped
3 garlic cloves, chopped
dry oregano
thyme
salt
pepper

Preparation

Use the dry herbs (to taste) to season the sauce.
Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat.Add to sauce.
Use same saute pan to brown the meats, and drain well.
Grease a 9\" x 13\" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles.
Next, add a layer of the ricotta, and sprinkle on basil.
Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese.
Repeat until everything is gone. Make the top layer cheese. Cover with foil.
Bake at 350 degrees for about 45 minutes, uncover and bake until brown, about 10 minutes.