Vegetarian Lasagna

Ingredients:

12 lasagna noodles(cooked)

1 bunch kale

1 pint mushrooms

1 pint grape tomatoes

1 yellow squash

1 zucchini

1 eggplant

1 head broccoli

1 jar tomato sauce

15 oz. riccota cheese

1 lb mozzarella cheese(shredded)

salt and pepper

                    olive oil

                    2 eggs

Directions:

Thinly slice the squash, zucchini, and eggplant lenghtwise. Slice the mushrooms and tomatoes. Chop the kale and broccoli into small pieces.

Steam the squash, zucchini, and eggplant al dente. Heat the oil in a skillet and saute the kale, mushrooms, and broccoli until slightly softened(3-5 minutes).  Season with salt and pepper.

Mix together the ricotta chesse, eggs, and 2/3 of the shredded mozzarella. Spread a small amount of tomato sauce in the bottom of a casserole dish.

In the dish, beginning with the lasagna noodles, alternate layers of veggies, sauce, and cheese(ending with sauce).

Sprinkle the remaining shredded mozzarella on top. Bake in a 350 degree oven for about 40 mintues.
Serve and enjoy!