1 whole eggplant, sliced 1/4" thick and quartered
1 red bell pepper, cut in half and sliced
1/2 pound asparagus, cut into 1" pieces
3 tablespoons olive oil
3 garlic cloves, minced
salt & pepper
1 bunch of kale
1 (15 ounce) container cottage cheese
1 Tbsp dried parsley
1 (26 ounce) jar spaghetti sauce
10 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
Preheat oven to 400 degrees. Toss eggplant, red pepper and asparagus in a bowl with olive oil and garlic. Spread out on extra large cookie sheet and sprinkle with salt and pepper. Bake, uncovered for 15 minutes. Turn vegetables over. Bake 15 minutes longer.
Meanwhile, boil kale in a large pot about 5 minutes or until tender. Drain and thoroughly dry on paper towels, squeezing out excess water; remove stems, chop leaves and set aside. In a bowl, combine the cottage cheese, egg and parseley.
Reduce heat to 350 degrees. Spread about 1/3 cup spaghetti sauce in a 9x13 pan. Layer with 5 lasagna noodles, half of cottage cheese mixture, half of mozzarella cheese, half of roasted vegetables and kale, and half of remaining spaghetti sauce. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting. Yum! Everyone loved it.