Beet And Zucchini Lasagne - cooking recipe

Ingredients

1/4 cup olive oil
1 lb ground beef, preferably 95 % lean
salt and black pepper
1/2 teaspoon hot pepper flakes
1 teaspoon dried oregano
6 garlic cloves, minced
16 ounces can crushed organic tomatoes
1 1/2 cups ricotta cheese mixed with 1 egg (makes spreading easier) & 1/8 teaspoon ground nutmeg
2 lbs red beets, boiled or roasted and peeled, sliced 1/8 inch thick
3 medium zucchini, 1/8 inch sliced
8 ounces mozzarella cheese grated, about 2 cups

Preparation

Pre-heat oven to 375F
heat oil in skillet over high heat. add ground beef, season with salt and pepper, brown well using a wooden spoon to break up. reduce heat to medium- high and add hot pepper flakes, oregano, garlic and tomatoes. cook for 15 mins, then let cool.

Spread a spoonful of beef sauce in glass baking dish 7 x 11 inches.
layer 1/3 of beets and zucchini
layer 1/2 ricotta mixture
repeat layers ending with a layer of beets and zucchini
top this final layer with mozzarella and bake for about 30 mins. should be golden brown and bubbly goodness!!