Ingredients
- 4 large zucchinis sliced lengthwise into thin slices
- 2 cups kale cut into small pieces
- 3 cups homemade tomato puree with herbs two cans of diced tomatoes, onion, garlic, parsley, basil
- 1½ cups tofu Crumbled or whipped
- 1 egg
- 1 pound ground turkey
- 2 tablespoons Olive oil
- 1 onion finely sliced
- 2 garlic cloves finely sliced
- ½ cup parsley finely sliced
- 2 cups mozzarella shredded, separated 1½ cups and ½ cup for the topping
- Salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Over medium heat, in a pan heat the olive oil, add the onion and garlic, until transparent, then add the ground turkey, season with salt and pepper and cook until turkey is cooked through.
- Mix in a blender the tomatoes.
- In another pan, cook the onion, garlic and add the mixed tomatoes with the liquid, add the herbs and less cook for 5 minutes.
- In a bowl combine ricotta cheese, egg, kale, mozzarella, season with salt and pepper, and set aside.
- Spray the bottom of a baking dish with cooking spray.
- Begin with a layer of sliced zucchini on bottom of pan, then add a layer of the turkey, then a layer of the ricotta-kale mixture of zucchini and top of the tomatoes puree. Repeat until all ingredient are in the baking dish. Top with the mozzarella.
- Bake for 45 minutes until cheese is melted and lasagna is bubbling. Enjoy!
Nutrition
Calories: 293kcal | Carbohydrates: 16g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 261mg | Potassium: 985mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2920IU | Vitamin C: 50mg | Calcium: 290mg | Iron: 4mg
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