EASY MEAT LASAGNA

For the Cheese Filling:

• 2 cups whole milk ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Additional Layers:

• 1 medium eggplant, thinly sliced (used as a substitute for traditional lasagna noodles)
• 2 cups shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground meat over medium heat until browned. Add chopped onion and minced garlic, and cook until the onion is softened.
3. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, and pepper. Simmer for about 10-15 minutes.
4. In a bowl, combine ricotta cheese, egg, grated Parmesan, chopped parsley, salt, and pepper to make the cheese filling.
5. Grease a baking dish. Layer the bottom with sliced eggplant, followed by a portion of the meat sauce, a layer of the cheese filling, and a sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the eggplant is tender.
8. Let the lasagna rest for 10 minutes before slicing and serving.

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