Beet And Zucchini Lasagne

• 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

1. Pre-heat oven to 375F
2. 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.
3. Spread a spoonful of beef sauce in glass baking dish 7 x 11 inches.
4. layer 1/3 of beets and zucchini
5. layer 1/2 ricotta mixture
6. repeat layers ending with a layer of beets and zucchini
7. top this final layer with mozzarella and bake for about 30 mins. should be golden brown and bubbly goodness!!

olive oil, ground beef, salt, hot pepper, oregano, garlic, tomatoes, ricotta cheese, red beets, zucchini, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/beet-and-zucchini-lasagne-58386975 (may not work)