0 Eggplant-Veggie-Meat Lasagne

When I returned home after a week in Maryland, I discovered that there were a lot of veggies in the fridge that needed to be used asap. Half a red onion, the rest of a bag of spinach, some roasted red peppers, a container of portabella mushrooms, half a container of ricotta, and an eggplant. There was only one option - lasagne! Eggplant is a very good facsimile for lasagne noodles, and I slice them very thinly with my mandolin. You can basically add whatever veggies you like, and sautee them in a pan. Also, you don't have to use meat in this, but I always do.

1 eggplant, peeled and very thinly sliced (I really prefer baby eggplants, about 3 or 4)
1 lb ground beef
4-5 cloves garlic, minced
1 pint mushrooms, sliced
handful spinach
1 medium onion, diced
2 roasted peppers
1/2 large container of ricotta
3 cups parmesan to sprinkle
1 jar no-sugar-added marinara

Brown meat, add onions and garlic and cook until translucent. Add mushrooms, brown for 3 minutes, then add peppers and spinach. Salt and pepper to taste.

 Add jar of marinara. Stir in ricotta.

Layer a large baking pan with eggplant slices. Top with sauce, then sprinkle parmesan. Repeat layers, and sprinkle generously with parm. Bake at 350 for 45-55 minutes, let rest for 10 minutes.