Sauce

Chop all of the vegetables first. When you are almost finished, pour the olive oil into a heavy-bottomed, very large saucepan. While it heats, finish chopping the veggies.

I add the onions, garlic, and carrots first because they take the longest to sauté. Add the other vegetables once the onions start to look limp.

Add the seasonings and stir well when the vegetables look soft (after about 7-10 minutes). Add the crushed tomatoes, tomato sauce, salt, and brown sugar, and stir. Allow to simmer on low whilst you prepare the filling.

Filling

Chop the kale (this is where a giant cutting board and a good set of knives come in handy) and place it in a very large mixing bowl. Add the eggs, ricotta cheese, and salt and mix thoroughly.

Assembly Time

Spray four casserole dishes or foil pans with non-stick spray. Add about a cup of sauce to each one, and then line the bottom of the pan with lasagna noodles (nope, you don’t have to boil them first).

Spread a cup of filling on the noodles, add another cup of sauce, and sprinkle a cup of grated mozzarella cheese over the sauce. Add two more layers of noodles, filling, sauce, and mozzarella. Finish with a layer of noodles, sauce, and mozzarella.

Bake at 350˚ for an hour. Or, cover with plastic wrap and tinfoil and freeze for up to six months.