Roasted Vegetable and Kale Lasagna

Ingredients

• 1 teaspoon olive oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 2 cups kale, chopped
• 2 cups roasted vegetables (such as zucchini, squash, eggplant, mushrooms, etc.)
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 9 lasagna noodles
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, garlic, oregano, basil, salt, pepper, and red pepper flakes (if using). Cook for 5 minutes, stirring occasionally, until vegetables are softened.
3. Add white wine and cook for 1 minute.
4. Add kale and roasted vegetables and cook for an additional 2 minutes.
5. Remove from heat and stir in ricotta, Parmesan, and 1/4 cup of mozzarella.
6. Spread 1/2 cup of the vegetable mixture in the bottom of a 9x13 inch baking dish.
7. Arrange 3 lasagna noodles over the vegetable mixture. Top with 1/3 of the remaining vegetable mixture. Repeat layering twice more, ending with noodles.
8. Pour cream over the top of the lasagna.
9. Sprinkle with remaining mozzarella cheese.
10. Cover with aluminum foil and bake for 40 minutes.
11. Remove foil and bake for an additional 20 minutes, until cheese is golden brown and bubbly.
12. Let cool for 10 minutes before serving.

Interesting Facts

• Lasagna is an Italian dish traditionally made with layers of cheese, noodles, and a meat sauce.
• This version is vegetarian, but you can add cooked ground beef or Italian sausage for a heartier dish.
• You can use any type of roasted vegetables you like in this lasagna.