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1
Thoroughly tear and despine 5 cups of fresh washed kale, remove the stems from 3 cups of washed fresh spinach . Wash and slice 2cups of porcini mushrooms . Saute the mushrooms separately in a pan with 1 tablespoon of olive oil and season salt until softened remove from pan and place mushrooms in a medium size mixing bowl . Continue to saute the kale until limp and soft, then the spinach in the remainder of the olive oil sprinkling with garlic powder . Remove from pan and place in the medium size mixing bowl with the mushrooms , stir .
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2
In another pan while the vegetables are sauteing combine 1 large jar of marinara sauce , I small jar of pizza sauce and 1/2 can tomato paste . Stir until combined and simmer for a few minutes . Add a cup of the sauce to the sauted vegetables. Sprinkle with Italian seasoning and dried basil . Remove the remainder of the sauce from the heat .
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3
Bring a pot of salted and olive oiled water to a rolling boil . Add 9 lasagna noodles , boil according to package directions.
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4
In a separate bowl combine 4 large organic eggs and 1 cup of grated Parmesan cheese. Set aside.
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5
Mix together all cheeses and eggs and basil in large mixing bowl and set aside. Prepare a 10x13 pan by coating with a few tablespoons of the red sauce.
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6
Layer three lasagna noodles length wise across pan
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7
Drop large dollops of all the cheese mixture on the lasagna noodles and spread the cheese with a spatula.
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8
Add another layer of lasagna noodles , spread all the sauteed vegetables across the lasagna noodles , spread more red sauce over the vegetables
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9
Add another layer of lasagna noodles , spread with the egg and Parmesan cheese mixture,
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10
Top with last layer of lasagna noodles , drizzle the red sauce over the noodles then sprinkle the noodles generously with mozzarella cheese and Parmesan cheese .
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11
The final steps are to sprinkle the top layer of noodles with parsley flakes,, then bake for 40 minutes at 325 degrees pre-heated oven. .let cool for a few minutes then cut squares of lasagna into serving pieces .
