Roasted Vegetable Tortilla Lasagna

INGREDIENTS

2 eggplants, cut lengthwise

4 zucchini, cut lengthwise

garlic-infused olive oil

salt

pepper

1 head of kale

1 jar Rao’s Sensitive Marina Sauce

fresh basil, roughly chopped

1 package Siete Cassava Tortillas. You can also buy the burrito-sized tortillas and cut into 8x8 squares.

red chili flakes

parmesan

METHOD

Preheat oven to 400 degrees F convection or 425 regular.

Place sliced eggplant on a cutting board and sprinkle with salt on both sides (this step is optional). Allow to sweat for 5-10 minutes or until water droplets are visible on the surface. Use a paper towel to dry each slice.

On two parchment-lined sheet pans, arrange eggplant and zucchini in a single layer.

Liberally brush olive oil on eggplant and zucchini slices and season with salt and pepper. Roast in oven until tender, about 15-20 minutes. Then, broil to give the veggies a golden color. Lower to 350 degrees.

While veggies roast, bring a pot of water to a boil. Blanch kale for 2 minutes and drain. Give it a rough chop.

In a 8x8 or 9x9 casserole dish, spread tomato sauce followed by a layer of roasted eggplant.

Sprinkle some chili flakes and basil followed by a siete tortilla and more sauce.

Next, add a layer of zucchini followed by basil and the chopped kale. Keep layering with sauce, tortillas, and veggie.

The top later should be tortilla followed by sauce, chili flakes, and grated parmesan cheese.

Cover with aluminum foil and bake in oven for 15 minutes. Remove foil and cook for another 5-10 minutes and then broil to give the parmesan color.

Garnish with torn basil.