Lasagna with Summer Vegetables 

Whole Foods had some amazing ground  beef of sale today that inspired this lasagna along with my fresh vegetables from my Feast Down East Rent-a-Farmer vegetable box (Zucchini , Squash ,Green Bell pepper, Green Onions and Tomatoes) I rarely cook with ground beef but the beef from whole foods was fresh ground , had great flavor and not that weird texture you sometimes get with ground beef.

I sauteed the onions , bell pepper and garlic with olive oil then add in the beef and cooked until browned , drained the small amount of fat released from the beef and then added in the tomatoes with some fresh thyme, salt and pepper.

I diced the yellow squash and thinly sliced the zucchini , then mixed organic ricotta with  fresh shredded  mozzarella , Parmesan cheese, basil (picked from my daughters garden) , black pepper  and some lemon zest.

To assemble I spooned some of the meat sauce in the bottom of the casserole then layered fresh sheets of lasagna noodles , followed by some more meat sauce, diced squash and a layer of zucchini topped with the cheese mixture and then more noodles, repeated the layers and finished the top with crushed tomatoes and mozzarella cheese.

Baked for 30 mins covered at 375 and then uncovered for 10 mins , topped with fresh basil once out of the oven and let it rest 20 mins before cutting.