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 Ingredients:

• 2 eggplant, 1/4 inch slices
• 4 zucchini, 1/4 inch slices lengthwise
• 1 medium onion, medium mince
• 4 carrots, small mince
• 2 bell pepper, medium mince
• 1 large bag of kale, steamed
• 1/2 head of garlic, roasted
• Fresh basil, sliced thinly
• 2 tsp. dried oregano
• 2 tsp. dried basil
• Salt
• Pepper
• Nutmeg to grate on zucchini
• 1 jar of spaghetti sauce, your choice, or homemade
• 1 box no cook lasagna noodles
• 2 T butter
• 2 T flour
• 1 cup milk
• 1 1/2 cups shredded Parmesan
• 8 oz grated smoked cheddar cheese

Instructions:

Place eggplant slices on paper towel and salt. Let set, turn over, salt again and then pat dry. Season eggplant and zucchini with salt, pepper and nutmeg. Bake on cookie sheets in single layer for 10 minutes a side. Set aside. Sauté carrot, onion, bell pepper and 1 tsp. oregano and basil on medium heat in 2 T of olive oil until tender and translucent. Melt butter in small saucepan, add flour, and cook about 3 minutes. Add milk and smashed garlic and whisk until smooth and creamy. Add 1/2 cup Parmesan and all of the cheddar cheese and stir until melted. Put a layer of spaghetti sauce in bottom of 9 x 13 cake pan lined with aluminum foil and oiled. Layer noodles, sautéed vegetables, noodles, fresh basil, spaghetti sauce, remaining Parmesan cheese, remaining vegetables. Pour cheese sauce over entire top. Bake at 350 degrees for 35 minutes covered with foil, then remove for last 10 minutes, raise temperature to 400 degrees to brown top. Remove from oven and let set 15 minutes before slicing.

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