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!