Preheat oven to 350°F.

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.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Add kale and cook for 5 minutes, seasoning with salt and pepper.

Add chopped mushrooms to the pan and cook until soft, about 5-6 minutes. Adjust seasoning.

In a medium bowl, combine cooked kale, mushrooms, ricotta, Parmesan, egg, salt, and pepper. Lay cooked lasagna noodles on a clean surface to dry.

Spread 1/3 cup of the mushroom kale mixture over each noodle, roll carefully, and place seam side down in the baking dish.

Ladle remaining sauce over the rolls and top with shredded mozzarella cheese.

Cover with foil and bake for 40 minutes until cheese is melted and bubbly.

Serve hot, garnished with additional Parmesan if desired.