Peel and finely chop your onion.

Wash then peel and finely chop the carrots.

Wash and finely chop the celery

Next, get the remainder of your ingredients out on your counter so you don't miss anything along the way.

Now preheat your oven to 350°F.

Heat up a large skillet with 1/4 cup of water then add your washed and chopped kale.

Cover the skillet and allow the kale to steam and wilt on medium heat for 3-4 minutes, stirring occasionally.

Transfer the wilted kale to a bowl then add the ricotta cheese and 1 teaspoon of salt and mix well.

Set aside.

Heat up 1 tablespoon of olive oil in your large skillet on medium-high heat.

Add the raw ground turkey to the hot skillet and using your spatula, break up the meat and cook until it is no longer pink. About 5-7 minutes.

Transfer the cook ground turkey to a bowl.

Add another tablespoon of olive oil to the same skillet and heat on medium heat.

Next, add the chopped onion, carrot, and celery. Cook the vegetables for 3-4 minutes then lower the add the minced garlic.

Season with salt and pepper and cook, stirring occasionally for another 2 minutes.

Add the fire roasted crushed tomatoes to the skillet then add about 1/3 cup of water to your fire roasted crushed tomatoes can/container, swirl to loosen any bits that were left behind and add that "tomato water" to the skillet as well.

Stir well then season once more with 1/2 teaspoon of salt and 2 teaspoons of dried basil.

Add the cooked ground turkey to the sauce, stir and allow to simmer on low heat for 5-7 minutes.

Next, grab a spoon and give the sauce a taste. Adjust seasoning if needed.

Now move the skillet off heat and grate your cheeses.

Depending on the size of your baking dish, you will need to determine how many layers you are able to achieve.

If you have a large shallow (9x13) dish, you will be able to do 2 layers, if you have a short, tall dish (like me), you will be able to do 3 layers.

Start by adding some of the turkey and vegetable sauce mixture to the bottom of the dish, then add lasagna noodles (they can overlap each other slightly), topped with some of the kale and ricotta mixture then some grated mozzarella and grated parmesan cheese.

Be sure to spread out each layer and do not neglect your corners.

Repeat the layers (sauce, lasagna noodles, ricotta mixture and grated cheeses) until you run out.

Cover the dish with aluminum foil and bake in your preheated 350°F for 35 minutes (for shallow baking dish) or 45 minutes (for tall baking dish) then remove the aluminum foil, increase the temperature to 400°F and bake for another 15 minutes or until the edges are golden brown.

Allow the lasagna to cool for 10-15 minutes before digging in.

This lasagna can be kept in the refrigerator for up to 3 days.