Lasagna

I modified this recipe from Jen's Gone Paleo Roasted Vegetable Lasagna recipe.

Ingredients:
2 Large Zucchini, sliced lengthwise into 1/2" slices
2 Eggplant, sliced lengthwise into 1/2" slices
2 Bell Peppers, quartered and seeded
Thyme
Rosemary
Extra Virgin Olive Oil (EVOO)
Coarse Sea Salt and Black Pepper, to taste
2 lbs ground beef
1 jar tomato sauce

Directions
1. Slice vegetables.
2. Brush vegetables with EVOO and sprinkle with sea salt, pepper, rosemary, and thyme.
3. Roast zucchini, eggplant, and bell pepper at 400F for  20-25 minutes, until soft and slightly caramelized.
4.While vegetables are roasting, brown the beef in a skillet.
5. Once the beef is browned, add tomato sauce and any Italian seasonings you like.
6. Once vegetables are roasted and beef sauce is made, begin the layering process in a 1.5 qt baking dish.
7. Layer eggplant and half of bell peppers, followed by half of beef sauce.
8. Then layer zucchini and rest of bell peppers, followed by the rest of the beef sauce.
9. Cover the baking dish with a lid or aluminum foil. Bake at 375F for 30 minutes.
10. Uncover and cook another 30 minutes.
11. Let the lasagna cool for 15 minutes before cutting.

Review
It doesn't taste exactly like lasagna, but it does satisfy my craving. It may seem like a lot of meat, but let's be honest, we're eating paleo, we like our meat! Feel free to add any extra vegetables you like, mushrooms and onions seem like they would be a great addition.