How to make a delicious meat and vegetables lasagna

Meat and vegetables lasagna
Ingredients:
For the Meat Sauce:
1 lb ground beef (or a mix of beef and pork)
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, chopped
1 cup mushrooms, sliced
1 can (15 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp coriander leaves
1 tsp dried oregano
Salt and pepper to taste
For the Cheese Mixture:
1 container (15 oz) ricotta cheese
1 egg
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (optional)
For Assembly:
9-12 sliced zucchini,pepper and onion
1-2 cups shredded mozzarella cheese
Instructions:
Prepare the Meat Sauce:
In a large skillet or saucepan, cook the ground beef over medium heat until browned. Drain excess fat.
Add the onion and garlic, cooking until softened.
Stir in the bell pepper, zucchini, and mushrooms, and cook for a few minutes.
Add the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally.
Prepare the Cheese Mixture:
In a bowl, combine ricotta cheese, egg, shredded mozzarella, Parmesan cheese, and parsley (if using). Mix well.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce in the bottom of a baking dish.
Place a layer of zucchini over the sauce.
Spread a layer of the cheese mixture over the noodles.
Add another layer of meat sauce on top of the cheese mixture.
Repeat layers (zucchini, cheese, sauce) until you have used all ingredients, finishing with a layer of meat sauce.
Sprinkle the top with additional shredded mozzarella cheese.
Bake:
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.
Cool and Serve:
Let the lasagna cool for about 10-15 minutes before serving to help it set.
Enjoy your homemade meat and vegetable lasagna!