Vegetable Lasagna

Vegetable Lasagna

1 large (or a medium and a small) eggplant
1 baking potato (ex: Russet)
1 large jar marinara sauce (no salt added)
1 can diced tomatoes (no salt added)
1 jar roasted peppers (I used piquillo peppers), chopped
1 package frozen chopped kale, defrosted and drained
1 package frozen chopped spinach, defrosted and drained
Ricotta cheese (amount of cheese and spices depends on preference)
Mozzarella cheese, shredded
Dried oregano 
Dried basil
Olive oil

Preheat oven to 400 degrees. Slice eggplant into 1/4-inch slices and place on a greased cookie sheet. Brush eggplant with olive oil and brown in oven (about 5 min). 

In a large baking dish, spread a thin layer of olive oil. Shred or peel potato until the shavings cover the bottom of the pan. Spread over that a thin layer of marinara sauce and half the can of tomatoes. Continue to layer ingredients in the pan: half of the eggplant, chopped peppers, half of the packages of kale and spinach, half of the ricotta, flavor generously with oregano and basil, thin layer of sauce, rest of the eggplant, rest of the tomatoes, rest of the kale and spinach, and more ricotta. Finish with a final layer of sauce, more potato shavings if you have any remaining, and, finally, a layer of shredded mozzarella.

Cover dish with a "tent" of tin foil (so the cheese doesn't stick to it) and bake at 375 degrees for 55-60 min. If the dish is really full, put a cookie sheet underneath it so the sauce doesn't boil over onto the bottom of the oven. Enjoy!

(Recipe by H. Farrell)