No Noodle Lasagna

(Great for Diabetics)

(variation from forum/see for over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes)

2 pounds ground beef (80/20)
2 tablespoons olive oil or coconut oil
1/4 cup diced onion
1 teaspoon minced garlic
8-oz. tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine (or water)
2 tablespoons Italian seasoning
1/2 cup diced red or green bell pepper
2 large eggs, beaten slightly
16-oz. ricotta cheese
2 tablespoons fresh chopped parsley
2 (4-oz.) cans sliced mushrooms, drained
1 pound organic baby spinach, steamed/drained
8-oz. Mozzarella cheese, shredded
1/2 cup Parmesan Cheese, shredded

In a large frying pan, brown the meat in oil.  When meat is almost done, add the onions, and bell pepper.  Sauté until the onions begin to soften.  Add garlic and cook until onions are transparent.  Stir in tomato sauce and tomato paste, along with the red wine or water.  Stir in Italian seasoning and simmer until mixture is thick.  Meanwhile, beat the eggs and ricotta together with parsley.  Grease a 9x13-inch baking pan with olive oil.  Assemble lasagna:  1/2 meat, all of the sliced zucchini, all of the ricotta cheese/egg mixture, all of the spinach, all of the mushrooms, 1/2 of Mozzarellas Cheese, 1/2 of Parmesan Cheese, rest of the meat mixture, rest of Mozzarella and Parmesan Cheese.  Bake uncovered in 350 degree oven until cheese is bubbly and starting to get golden (about 35 to 45 minutes).