Ingredients
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454 grams pizza dough, rolled into 6 individual rounds
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454 grams fresh mozzarella, finely sliced
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1/2 cup Parmesan
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3 tablespoons extra virgin olive oil
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1 shallot, finely minced
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1 clove garlic, minced
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1 bunch kale, stems removed and chopped finely
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2 small yellow zucchinis, sliced 1/2 inch thin lengthwise
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2 small green zucchinis, sliced 1/2 inch thin lengthwise
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1 small eggplant, sliced 1/2 inch thin and salted
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1 cup cremini mushrooms
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2 cups tomato sauce
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1/2 cup pesto
Directions
- Prep tomato sauce, dough and pesto in advance.
- Roll out the dough balls super thin with a pasta maker attachment or rolling pin.
- Grill the rounds or cook in a pan and set aside.
- Add all the vegetables, except the kale, into a bowl with half the oil. Season and grill until cooked, but still firm. Set aside.
- Sauté the kale in a pan with the shallots and garlic and set aside.
- Warm tomato sauce in a pot.
- Build the lasagna by alternating layers of grilled dough, vegetables, sauce, pesto and cheese.
- Garnish and serve.
