Zucchini & Eggplant Layered Gratin – Healthy Habits Blog

Name: Zucchini & Eggplant Layered Gratin – Healthy Habits Blog
Ingredients: 2 large zucchinis, thinly sliced; 1 large eggplant, thinly sliced; 1 pound ground beef (or your favorite protein – turkey, sausage, or lentils for the plant-powered peeps!); 1 medium onion, diced (because tears are for movies, not meatballs); 2 cloves garlic, minced (fresh is best, but jarred works in a pinch); 1 (28-ounce) can crushed tomatoes; 1 (6-ounce) can tomato paste (the secret ingredient for concentrated yum); 1 teaspoon dried oregano (because Italian vibes are mandatory); 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes (optional, if you like a little kick); 15 ounces ricotta cheese (creamy goodness awaits!); 1 large egg (the binder that keeps it all together); 1/2 cup grated Parmesan cheese (because every cheese party needs Parmesan); 1 cup shredded mozzarella cheese (the melty maestro); Fresh basil leaves, for garnish (because presentation matters, even if your kitchen looks like a flour bomb went off)

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Forget the overpriced boxed chocolates and candlelight dinners that drain your wallet faster than Cupid's arrow can pierce a heart. This Valentine's Day, say am

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Ingredients

2 large zucchinis, thinly sliced
1 large eggplant, thinly sliced
1 pound ground beef (or your favorite protein – turkey, sausage, or lentils for the plant-powered peeps!)
1 medium onion, diced (because tears are for movies, not meatballs)
2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste (the secret ingredient for concentrated yum)
1 teaspoon dried oregano (because Italian vibes are mandatory)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional, if you like a little kick)
15 ounces ricotta cheese (creamy goodness awaits!)
1 large egg (the binder that keeps it all together)
1/2 cup grated Parmesan cheese (because every cheese party needs Parmesan)
1 cup shredded mozzarella cheese (the melty maestro)
Fresh basil leaves, for garnish (because presentation matters, even if your kitchen looks like a flour bomb went off)