Ratatouille Casserole

3 Squash, cubed. (I used 1 white, 1 yellow and 1 zucchini)

1 Onion, cubed

1 Eggplant, cubed

1/2LB Mushrooms, sliced

1 Red Bell Pepper, cubed

1 Yellow Bell Pepper, cubed

1LB Ground meat of choice

1 15oz Can of tomato sauce

4-5 Cloves garlic, minced

1TBSP Basil

1TBSP Oregano

Salt/Pepper to taste

Olive Oil

 

Preheat oven to 375*. When cubing the vegetables you want them all close to size as possible. In 2 lightly oiled skillets cook the bell peppers, onion and squash on high heat for 5-7 minutes. While cooking lightly season with salt. Set aside.

In the same skillets, separately cook the mushroom and eggplant on high heat for about 7-8 minutes. While cooking lightly season with salt.  Once cooked, add the eggplant and mushroom to the bell pepper, squash and onion mixture to combine all the vegetables.

In a skillet cook the garlic for 1 minute before adding the ground beef. Cook on med high until completely browned. Drain any excess fat and add the tomato sauce, oregano, basil, salt and pepper.

In a casserole dish layer with the vegetable mixture and meat sauce until you have 3-4 layers. Bake for 30 minutes. Let rest for 5 min before serving. Enjoy!

Serves 6-7. This is a higher carb dish, I recommend freezing half for future meals!

 

 

 

 

2019-04-10T14:04:46+00:00