Vegetable And Meat Lasagne

• 1 lb. ground beef
• onion (1/2 cup minced)
• 4 toes of garlic - (I put through a garlic press)
• three grated carrots
• 20 oz tomato juice (no added sugars)
• 1 fresh tomato diced (optional)
• 1/2 teas.thyme
• 1/2 teas. oregano
• Salt and pepper to taste
• Any other seasonings you normally put in your spaghetti sauce.
• Parmesan or Romano cheese or a mixture of both. (grated).
• Cheddar Cheese (grated)
• Zucchini squash, peeled, sliced thin lenghwise

1. Brown meat (I brown my meat by putting in a plastic collander and putting collander in bowl and microwaving till brown. I break it up with a spoon as it is browning. This way all the extra fat drips into the bowl.)
2. Add minced onion, garlic, carrots, tomato juice, tomato and seasonings. Let this cook till all vegetables are cooked and the sauce is at the concistency you would like.
3. Put a little sauce on the bottom of pan and then layer squash, sauce and cheese. Then repeat ending with cheese. I usually do 2 layers.
4. Bake in a 350 degree oven for 30 minutes or until cheese is completely melted.
5. Karen A Bartlett

ground beef, onion, toes, three, tomato juice, tomato, teasthyme, oregano, salt, parmesan, cheddar cheese, zucchini

Taken from www.epicurious.com/recipes/member/views/vegetable-and-meat-lasagne-50015391 (may not work)