Who needs lasagna noodles to make vegetable lasagna. Here’s a gluten-free option, using only vegetables, cheese and tomato sauce for each layer. Grill or roast sliced eggplant, zucchini and red peppers. Saute chopped kale in olive oil. Layer the vegetables with tomato sauce (homemade or your favorite jarred sauce), and a cheese mixture of part-skim ricotta cheese, shredded mozzarella, minced garlic, chopped basil, and ground pepper. Sprinkle the top with freshly grated Parmesan cheese.  Bake for about 30 minutes in a 350 degree oven. For a non-vegetarian option, you could layer in some browned, ground turkey breast seasoned with garlic, oregano and a pinch of cinnamon.

Brush the eggplant, zucchini and red pepper with olive oil before baking.

Saute chopped kale in a small amount of olive oil until slightly wilted.

Mix together ricotta cheese, mozzarella cheese, chopped garlic and basil (the amount will depend on how many vegetables you are using).  To keep this dish lighter,  use a thin layer of cheese between each layer. No need to pile on the cheese.