454 grams pizza dough, rolled into 6 individual rounds
454 grams fresh mozzarella, finely sliced
1/2 cup Parmesan
3 tablespoons extra virgin olive oil
1 shallot, finely minced
1 clove garlic, minced
1 bunch kale, stems removed and chopped finely
2 small yellow zucchinis, sliced 1/2 inch thin lengthwise
2 small green zucchinis, sliced 1/2 inch thin lengthwise
1 small eggplant, sliced 1/2 inch thin and salted
1 cup cremini mushrooms
2 cups tomato sauce
1/2 cup pesto
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.
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