Preheat oven to 350F.

Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place kale in a food processor and pulse until chopped.

In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper, sauté about 5 minutes.

Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.

Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Lay out cooked lasagna noodles to dry.

Take 1/3 cup of mushroom kale mixture and spread evenly over a noodle. Roll carefully and place seam side down in the baking dish. Repeat with remaining noodles.

Ladle 1 cup sauce over the noodles in the dish and top with 1 tbsp mozzarella. Cover with foil and bake 40 minutes until cheese melts.

Serve hot, optionally with extra sauce.