One box of whole wheat lasagna noodlesif gluten free, use gluten free lasagna noodles
1/2medium onionchopped and diced
1/2cupsliced bell peppers
1teaspoonground black pepper
2cupskalede-stemmed and washed
1cuppepper jack cheese or cheese of your choice + 1 cup of mozzarella cheesemix the two cheeses together
Preheat oven to 350 degrees Fahrenheit.
Bring a pot of salted water to a boil, then cook lasagna noodles according to directions on the box.
While pasta is boiling (it took 10 minutes for me) heat 3 tablespoons of olive oil in a pan over medium high heat. Add the onion and garlic, and sauté for about 2 minutes until brown. Add the rest of the vegetables, then sprinkle the salt and pepper over everything. Mix everything together with your spatula or wooden spoon to ensure it's all incorporated.
Reduce the heat to medium and sauté vegetables for about 10 minutes, or until the eggplant is soft enough that the wooden spoon or spatula can slice right through it. You can add more olive oil if necessary. Add the kale at the end until wilted for about 2 minutes. Remove from heat when finished. Mix in 1 cup of marinara sauce to coat all the vegetables.
In a greased 9 x 13 inch pan, add 1/2 cup of marinara sauce on the bottom and spread. Next, cover the bottom with about 4 lasagna noodles, overlapping a bit. This will be your first layer.
Next, add about 1/2 - 1/3 cup of the vegetable mixture (just ensure you have enough for 4 even layers) and then 1/2 cup of the cheese mixture on top.
Repeat layers until you've reached the top layer. Add the remaining marinara sauce on top then sprinkle 1 cup mozzarella cheese over it. Cover the pan with foil and bake in the oven for 30 minutes covered, then 10 minutes uncovered to heat up cheese on top.
Remove from heat and allow to cool for 10 minutes. Cut through and Enjoy!