Veggie Roll Ups with White Eggplant Sauce

Ingredients:
6-8 lasagna noodles, cooked
2 white eggplants
3 cloves garlic
1 zucchini
1 yellow squash
3 cups chopped kale
2 T olive oil
1/2 cup shredded mozzarella
1/4 cup parmesan cheese
salt and pepper
1/8 cup milk

Directions:
Thinly slice the zucchini and squash lengthwise. Peel and chop the eggplant and garlic.
Heat oil in a skillet, add the eggplant and garlic, season with salt and pepper. Saute the eggplant and garlic until the eggplant becomes soft and begins to fall apart. Transfer the eggplant and garlic to a food processor. Add in the milk, mozzarella, and parmesan cheese. Add additional salt and pepper to taste. Blend together.
Add more olive oil the the skillet and cook the kale 3-5 minutes. Steam the zucchini and squash until al dente.
Spread a small amount of the eggplant puree on the bottom of a casserole dish. On a cutting board, spread the lasagna noodle with some of the eggplant puree. Add a slice or two each of the zucchini and yellow squash. Add a layer of kale. Roll the noodle up and place it in the casserole dish. Repeat for all the lasagna noodles. Layer the remaining eggplant puree on top of the rolls. Put in the oven for 15-20 minutes. Serve and enjoy!