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1.
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Preheat oven to 400 F. Cut zucchini into thin strips (think lasagna noodle thickness).
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Peel eggplant and cut into 1/2 inch rounds.
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Lay all of the zucchini and eggplant slices on sheets of paper towel.
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Sprinkle the tablespoon of salt over vegetables.
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Let them sit for about 10 minutes (see note below).
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Wipe the veggies off with paper towel to get off excess salt and water.
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2.
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Meanwhile, roughly chop onion and mince garlic.
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Heat a large saute pan to medium high heat and add olive oil.
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Once oil is shimmering, add onion and garlic.
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Cook until onion is starting to brown, about 6 minutes.
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Add ground beef and ground pepper and cook for about 5 minutes, until slightly browned .
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Add 1 jar of pasta sauce and simmer for about 5 minutes until ground beef is no longer pink.
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3.
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In a 9 by 13 glass dish, lay all of the strips of zucchini across the bottom.
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Add about 1/2 of the ground beef mixture on top.
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Add 1/2 of the mozzarella cheese.
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Place eggplant rounds on top.
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Add the basil leaves next and then the kale.
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Top that with the rest of the ground beef mixture and the other half jar of pasta sauce.
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Top that with the rest of the mozzarella and all of the Parmesan cheese.
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4.
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Cover with foil, put pan into the oven and bake for 40 minutes.
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Remove foil and broil until the top is golden brown, about 8 minutes.
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Remove pan from oven.
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Let it sit for at least 10 minutes before serving.
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Enjoy!
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Notes: The key here is to salt the zucchini and eggplant to draw out excess moisture so that your lasagna is not a goopy mess.
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Please do not skip this step.
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Make it vegetarian: Instead of ground beef, sub mushrooms and maybe add another layer of kale on top of the mushrooms.
