Zucchini and Eggplant Lasagna (Low-Carb, Gluten-Free) | PrimalGourmet

Ingredients

• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 yellow onion (diced)
• 2 pounds lean ground beef
• 5 cloves garlic (finely chopped)
• 2 tablespoons tomato paste
• 1 teaspoon dry thyme (substitute 2 teaspoons fresh)
• 1 1/2 quarts tomato passata
• 1 cup fresh basil leaves
• ½ teaspoon freshly-cracked black pepper
• 3 pounds eggplant (tops trimmed and sliced into 1/3”-slices)
• 3 pounds zucchini (tops trimmed and sliced into 1/3”-slices)
• Kosher salt
• ¼ cup extra-virgin olive oil
• 24 ounces low-moisture mozzarella cheese (coarsely grated)
• 4 ounces finely grated Parmigiano Reggiano cheese