Roasted Vegetables
Need a gluten free and primal side dish? Roasted Vegetables could be an amazing recipe to try.
Roasted Eggplant and Sautéed Greens Lasagna
Details
- Servings: 10
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 to 3 small-ish eggplant (about 2 to 3 pounds)
- grapeseed oil
- kosher salt
- 10 to 12 ounces greens, such as Swiss chard, kale, or mustard greens, leaves removed from stems and roughly chopped (you should have about 8 oz. greens post trimming)
- 1 quart tomato sauce, homemade is best, see notes above
- 1 box no-boil noodles (about 9 oz, you'll need 12 sheets, see notes above)
- 4 ounces Parmigiano Reggiano, grated (about 1 cup)
- 8 ounces fresh mozzarella (not stored in brine), pulled into small pieces (about 1 cup)
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