Ingredients

•  8 ounces whipped cream cheese
• 1 small Roma tomato
• 1/2 cup Portabella mushroom
• 1/2 cup zucchini
• 1/2 cup kale
• 1 pound lean ground beef
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon crushed garlic
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 4 tablespoons olive oil
• 8 oven ready lasagna noodles

Preparation

1. Preheat oven 375° F.
2. Set cream cheese out to soften. Dice tomato. Slice mushroom and zucchini. Remove kale from stems and chop coarsely.
3. Brown ground beef in a skillet. Set aside.
4.  In a medium bowl, combine softened cream cheese, Parmesan cheese, 1 egg and 1/2-cup water. Mix well.
5. In another bowl, combine cooked ground beef, 1 egg, 1/4 cup water, garlic, basil and oregano. Mix with 3 tablespoons olive oil.
6. Sauté mushrooms and kale in remaining tablespoon olive oil.
7.  In an 11″ x 7″ pan, spread 1/4 of the ground beef mixture on bottom of pan. Top with 4 uncooked lasagna noodles. Spread half the cream cheese mixture, about 1/4-inch thick, over noodles.
8.  Layer zucchini, sautéed mushrooms, kale and remaining ground beef mixture evenly over noodles.
9. Repeat noodle and cream cheese layer. Top with diced tomato. Cover with foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes.
10.  Let stand for 10 minutes, cut into 8 portions and serve.

Helpful hints

•  Lasagna is a great food to make and freeze for a later date. Consider doubling the recipe to make two batches at a time.
• To cook pre-made lasagna, preheat oven to 375° F and bake for 45 minutes. Let stand 10 minutes before serving.
• Increase the amount of tomato, kale and zucchini if you do not need a low potassium diet.
• Adjust herbs to taste.