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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.