Smoky Eggplant Kale Vegetarian Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large eggplants, diced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 2 cups kale, chopped
• 1 28-ounce can crushed tomatoes
• Salt and pepper to taste
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 2 cups shredded mozzarella cheese
• 1 package lasagna noodles

Directions

1. Preheat the oven to 375 degrees F.
2. In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the eggplant and cook until softened, about 7 minutes.
4. Add the smoked paprika, cumin, and coriander and stir to combine. Add the kale and cook until wilted, about 5 minutes.
5. Add the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes.
6. Stir in the basil and parsley and remove from the heat.
7. In a medium saucepan over medium-high heat, melt the butter. Add the flour and whisk to combine. Cook for 1 minute.
8. Whisk in the milk and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until thickened. Remove from the heat.
9. In a 9x13-inch baking dish, spread 1 cup of the eggplant mixture. Top with 4 lasagna noodles and spread ½ cup of the bechamel sauce over the noodles. Sprinkle with 1/3 cup of the mozzarella cheese.
10. Repeat the layering process 3 more times, ending with the eggplant mixture on top. Sprinkle with the remaining mozzarella cheese.
11. Bake for 25 minutes, until the cheese is melted and bubbly.
12. Let cool for 10 minutes before serving.

Interesting Facts

• Eggplant is a great source of dietary fiber, which helps promote healthy digestion.
• Kale is an excellent source of vitamins A, C, and K, as well as calcium and iron.
• Smoked paprika adds a smoky flavor to the lasagna and helps to enhance the other flavors in the dish.