All veggie... no pasta... lasagna, what? Oh yes and you really won't care that the gluten got left out in this recipe. Here's what you'll need:
Quinoa flour (or regular flour if you're not GF)
Start by thinly slicing the eggplant and zucchini length wise. In a large plate mix together the flour & chili powder and lightly coat your veggie slices. In a large frying pan, heat some EVOO and sear the veggies on either side. At the same time, put a bit of tomato sauce in the bottom of a casserole dish and then layer in some of the seared veg, ricotta and kale. Next, layer in the opposite direction with veg and tomato sauce. Keep alternating these combos until the dish is full. I like to finish with a mixture of heavy cream, ricotta and Parmesan, and a few sprigs of fresh thyme. Bake at 350 for about an hour or until the cheese is browned and bubbly. Tip: Let it rest 10 min before cutting and serving, this allows for your pieces to stay in tact!
Garnish with fresh thyme and parsley.
Bon appétit 👌🏻