Yes, no big revelation that you can make lasagna without noodles but here is what I did.
2 lbs ground beef browned
1 lb italian sausage browned
1 package mushrooms sliced and sauteed
1 small can sliced black olives with jalapenos
1 can whole tomatoes
1/2 small can tomato paste
1 bag fresh spinach sauteed
1 eggplant sliced into ribbons
2 zucchini sliced into ribbons
1 onion sliced and sauteed
2 cups of ricotta
1 handful of shredded mozarella
3 eggs
First off, the amount of cheese I used was really too little to be noticed in the final product. I'd either use more if you're OK with milk products or just leave it out altogether.
After browning the meat, I squished the whole tomatoes by hand into the pot and added the liquid as well. I also put a large dollop of tomato paste in and added the sauteed onion and mushrooms back. I precooked the eggplant and zucchini a little in a saute pan with some butter (clarified) to help remove some liquid and brown just slightly. Then I layered the lasagna starting with the meat. Next a layer of eggplant topped with cheese. Then more meat, sprinkle with olives. Then zucchini layered with spinach and cheese, then more meat. Since everything was already pretty warm it just took about 15 minutes in the oven at 350 to get everything bubbling. Makes about 6 servings
