INGREDIENTS
1
box of whole wheat lasagna noodles (if gluten free, use gluten free lasagna noodles)
3 tbsp
olive oil
1/2
medium onion, chopped and diced
2
garlic cloves, minced
3
Chinese eggplants, slices
1 cup
sliced mushrooms
1/2 cup
sliced bell peppers
1 tsp
sea salt
1 tsp
ground black pepper
2 cups
kale, de-stemmed and washed
24 oz
marinara sauce
1 cup
mozzarella cheese
1 cup
pepper jack cheese or cheese of your choice + 1 cup of mozzarella cheese (mix the two cheeses together)