Meat Lasagna

1/2 pound ground grass-fed beef

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons dry oregano

1 tablespoon fresh chopped basil

1 can crushed tomatoes with puree (28 ounces) LASAGNA: Olive oil

1 large eggplant (1 1/2 lbs), cut lengthwise into 1/4-inch thick slices

2 medium zucchini, trimmed and cut lengthwise into 1/4-inch thick slices

3 red bell peppers (1 1/2 lbs), side cut away, stems and seeds discarded

1 cup whole milk ricotta

1 cup part skim mozzarella, grated

1 large egg

2 tablespoons finely grated Parmesan cheese

1 garlic clove, finely chopped

1 tablespoon chopped parsley

1/2 teaspoon freshly ground pepper

1/4 teaspoon sea salt