Pre heat oven to 400 dregrees. Slice zucchini longways into wide strips with vegetable peeler. Line a sheet pan with paper towels and place zucchini strips in a single layer along the pan. Sprinkle with pink salt. Top with paper towels and repeat until all of the zucchini is used. Place a last layer of paper towels on top. Set aside. If you are making your own tomato sauce, follow the recipe below. Mix ricotta with a pinch of salt and pepper. Shred chicken. Take a 9x13 inch casserole dish. Spoon 1/2 cup tomato sauce in the bottom and spread around. Place a layer of zucchini along the dish, using half of the prepared strips. Layer 1/2 cup of the ricotta on top of the zucchini. Layer with 1 cup of the shredded chicken. Spoon 1/2 cup of tomato sauce around chicken. Top with one cup of mozzarella. Sprinkle 1 tsp of oregano and pinch of the red chili flakes around the cheese. Layer with baby kale mix. Sprinkle kale with granulated garlic. Top with 1/2 cup tomato sauce. Repeat layers: 1/2 cup tomato sauce, remaining zucchini, ricotta, chicken, tomato sauce and mozzarella. Top with shredded parm. Wrap dish tightly with tin foil. Bake for 1 1/2 hours. Remove tin foil, turn oven to broil and cook an additional 3-5 min or until cheese is bubbly and golden brown. Remove from oven and allow to set for 20 min.

Prepare the tomato sauce by pouring tomato puree into a medium pot and heating over medium heat for 5 min, stirring often. Add spices, turn heat down tot low and cook an additional 5 min, stirring constantly.