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1
Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside.
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2
Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
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3
Heat the oil in a large nonstick skillet set over medium-high heat.
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4
Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes.
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5
Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
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6
Mist a 9-by-13-inch baking dish with nonstick cooking spray.
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7
Spread 3/4 cup of the sauce in the bottom of the dish.
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8
Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture.
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9
Repeat layers with sauce, noodles and remaining ricotta and mushrooms.
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10
Top with remaining noodles and sauce.
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11
Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
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12
Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes.
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13
Let stand 15 minutes, sprinkle with parsley and serve.
