Vegetable-Beef Lasagna Gluten-Free

1# ground beef, turkey or lamb

8-10 sliced mini peppers

1 med. purple onion - chopped

5-6 cloves garlic - minced

1 can diced tomatoes

1 can zesty tomato sauce

1/2c fresh oregano & basil - chopped

1/2 lg. white onion - chopped

8oz. Neufchatel cheese

4ox. Velveeta cheese

2 beaten eggs

fresh ground salt and black pepper

2 med. zucchini sliced thin - lengthwise

8oz. frozen thin green beans
4oz. Parmesan cheese

Brown the ground meat, add sliced peppers, onion and garlic.  Stir and simmer until most of the liquid is absorbed.  Add the canned tomatoes and sauce.  In another pan, put the chopped white onion in the bottom and heat on very low heat.  Add the two cheeses, break them up and stir with the onions until the cheese becomes almost liquid.

Stir in the seasonings and remove from the heat to cool just a little then add the beaten eggs.  In a 9x13" glass pan, put several spoonfuls of the meat sauce.  Cover with a layer of zucchini slices, green beans and half the cheese mixture and more of the meat sauce.  Repeat the layers and grate the fresh parmesan on top.  Bake at 350° for 45 minutes then turn heat to 400° for 20 minutes, or until everything's bubbly.  Cool slightly and slice into big squares.  Serve with some hot, crusty garlic bread. . .Lin