Zucchini Lasagna

Ingredients:

• 2 large zucchini

• 1/2 medium onion, chopped

• 1/2 lb basil chicken sausage

• 8 kale leaves de-stemmed and chopped

• 1 jar of Trader Joe’s eggplant dip

• 1/3 jar of Trader Joe’s pumpkin seed salsa

• 12-15 pitted kalamata olives

• 1/2 cup crumbled sheets milk feta

• 1/2 cup parmesan (Mexican sheets parmesan is nice) grated

• Salt and Pepper to taste

Here’s How:

1. Preheat oven to 350, grease a baking sheet and fill with the zucchini cut into thin strips. Drizzle with olive oil and lightly sprinkle with salt.

2. Bake zucchini for 10 minutes or until 3/4 done.

3. Mix the eggplant dip with the salsa in a bowl and set aside.

4. In a hot skillet, saute the onion until lightly browned and add the chicken sausage to brown and break up.

5. Add chopped kale until wilts.

6. Use a pyrex dish, 11”/7” and grease.

7. Begin laying the almost cooked zucchini on the bottom of the dish.

8. Then cover with the eggplant mixture.

9. Next, the sausage mixture.

10. Sprinkle with feta and olives.

11. Repeat another layer from #7 but sprinkle with parmesan instead of feta for the top layer.

12. Bake at 350 for 25-30 minutes.

13. Enjoy with a green salad.