This was an easy lasagna to make, veggie-rific and very tasty. Part of the ease was due to the fact that we had some no boil lasagna noodles still in our pantry from a long time ago. However, it was pretty simple, even if we had to boil lasagna noodles.
We simply cut up eggplant, zucchini, kale, tomatoes, onions and basil, sauteed the eggplant and onions, then made layers of vegetables, noodles, ricotta, and salt.
We topped it with sliced mozzarella and baked it at 375 F for about 30 minutes, put shredded italian cheese on top and baked it for another 5 minutes and voila, lasagna.
We ate it with some sliced cucumber and then for dessert, we crumbled some old graham crackers, drizzled them with molasses, and served it with fresh peaches and some raw milk. Yum!