Vegetable Lasagna - cooking recipe

Ingredients

2 (10 oz.) boxes frozen, chopped kale
1 lb. carrots, chopped and cooked
1 (16 oz.) carton Ricotta cheese
1 (1 lb.) box lasagna noodles
3 eggs
2 (16 oz.) cans tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
1/2 c. olive oil
2 Tbsp. parsley
1 tsp. basil
1 tsp. salt
1 tsp. pepper

Preparation

Saute onion and garlic in olive oil very slowly until soft. Add tomato sauce, basil, salt and pepper.
Cook slowly until noodles are cooked, Ricotta filling is ready and vegetables are cooked. When all 4 groups are ready, put in layers, starting with just enough sauce to wet the bottom of a 9 x 13-inch baking dish. Add layer of noodles, cheese, kale, carrots and layer of noodles. Pour remaining sauce on top.
Sprinkle with grated Parmesan cheese. Bake, covered, at 350\u00b0 for 45 minutes.