Pasta layered eggplant lasagna

Items needed:

2 large egg plants

4 cups of Sea shell pasta (GFS)

1 green pepper

1/2 of large onion

1 lb of organic ground beef

1 & a half bottles of Bertolli olive oil and garlic marinara

Olive Oil & Avocado Oil

Directions:

1. boil the pasta with dash of olive & avocado oil with sea salt (eyeballed it)
2. Cook the ground beef with olive oil, after cooked add the chopped peppers and onion and with one bottle of bertolli
3. Transfer the ground beef to a deep stew pot and add the pasta with the remaining Bertolli sauce (mix it good over medium heat)
4. Keep over medium heat and sir occasionally for 3-5 minutes
5. Have a lasagna style baking tray lined with circles of eggplant
6. Make one layer of the ground beef pasta and eggplant while adding Mozzarella cheese before and after the eggplant layer. Add cheese to top layer with bertolli
7. let bake for 60 minutes @370 or until there is no more liquid on bottle bubbling

bon appetit