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Roasted Eggplant and Sautéed Greens Lasagna

Alexandra Stafford
  • minutes
  • Serves 8 to 12

INGREDIENTS

2

Eggplant (about 2 to 3 pounds), small-ish

10 oz

Greens

1 qt

Tomato sauce

9 oz

1 box no-boil noodles

1

Kosher salt

1

Grapeseed oil

8 oz

Mozzarella, fresh

4 oz

Parmigiano reggiano, grated