Avocado and Zucchini Lasagna

Light and healthy sauce-drenched zucchini with a creamy avocado filling.

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups chopped kale

2 avocados
1/2 cup shredded mozzarella
1 egg
1-2 tbsps fresh chopped parsley
salt and pepper to taste

3 small zucchini, thinly sliced
3 cups shredded mozzarella 
4 cups of your favourite tomato sauce
parmesan cheese

Slice the zucchini thinly, easiest using a mandolin but by hand works as well. Lay the slices out on paper towels and lightly salt.

Wait 10 minutes and pat dry with another paper towel. Below you can see how much moisture came out of the zucchini.

In a medium skillet heat oil and add the onion and garlic. Cook 1-2 minutes then add the kale and remove from heat.

Mash the avocados with a fork and add the egg, 1/2 cup mozzarella, parsley, salt and pepper.

Spread about 1/3 of the tomato sauce in the bottom of a 13 X 9" baking dish. Then layer zucchini, mozzarella, kale, zucchini,

avocado filling, mozzarella, sauce, zucchini, kale, sauce, mozzarella and finally end with a good sprinkling of parmesan cheese. 
This is the way I layered, but you could layer in probably any order you like as long as you start with sauce and end with sauce then cheese.

Cover the dish with foil and bake in a 350 F oven for 30 minutes. Remove the foil and return to the oven for an additional 10 minutes or until cheese is golden. You could even broil 3 or 4 minutes if you like.

Remove from oven and let the lasagna rest 20 minutes before cutting.

Serves 8