Mel’s Paleo Lasagna with a Tristy Twist

Eggplant (3-4)
Zuchinni (2)
Tomato (4-6)
Olive Oil 
Garlic Cloves (1-2)
14.5 oz  Can Organic Diced Tomatoes (2) 
2lbs Ground Grassfed Beef
Eggs (2)
Italian Seasoning
Salt &  Pepper

Slice Eggplant, tomato and zuchinni in rounds (1/2 inch thick) and put into a bowl.  Toss with olive oil until lightly coated.  Line cookie sheets with wax paper and place veggies in single layer and sprinkle with salt and pepper.  Cook for 20 minutes at 375 and then increase temp to 400 and roast for an additional 10 minutes.  Sliver basil (roll and slice).  Heat 1/2 tbsp of olive oil in a saucepan over medium heat and add crush garlic, basil and cans of diced tomatoes.  Stir together, bring to a boil and simmer until thick (10 minutes).  Add salt and pepper to taste.  Remove and allow to cool (when cool, scramble eggs and mix into sauce.  Layer eggplant, zuchinni, tomatoes, meat and sauce into baking dish.  Reduce temp to 350 and bake for 30 minutes.

***Note:  the roasted tomatoes make the lasagna watery, so you could leave those out if you desire.  I also add one small can of tomato paste to sauce to make it thicker.