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1
Heat 1/3 cup olive oil over medium-high heat. Add 3 cloves garlic, mushrooms, cinnamon, 1 teaspoon coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; sautee until soft, 5-7 minutes. Add tomatoes, sauce, paste, crushed red pepper, and broth. Tie thyme and bay leaves together and add to pot; simmer, covered with lid ajar, 50-60 minutes, stirring occasionally.*
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2
Preheat oven to 400u00b0F. In a large bowl, toss sweet potatoes in 3 tablespoons olive oil, 1/2 teaspoons salt, 1/2 teaspoons pepper, and 1/2 teaspoons coriander. Spread in one layer on a baking sheet. Roast until tender and edges start to brown, about 20-25 minutes, turning halfway through. Set aside to cool.
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3
Heat 2 tablespoons oil over medium heat. Add shallots and 3 cloves garlic; sautee until soft, about 5 minutes. Add kale in batches until completely wilted. Add water as needed, 1 tablespoon at a time, to prevent vegetables from sticking. Set aside to cool.
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4
In a medium sized bowl, whisk ricotta and egg until combined.
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5
Lower oven to 375u00b0F. In a 9 X 13 baking dish, evenly spread 1/3 prepared tomato sauce. Over the sauce, layer enough sweet potato strips to cover completely, without overlapping. Over sweet potatoes, evenly spread 1/2 ricotta mixture; sprinkle evenly with 1/3 montasio. Over cheese, evenly spread 1/2 greens. Repeat with 2/3 sauce, remaining sweet potatoes, remaining ricotta, 2/3 montasio, and remaining greens/. Top greens with final layer of sauce and sprinkle evenly with remaining montasio. Bake, covered, 30-35 minutes; remove foil. Broil until brown and bubbly, about 3-5 minutes.
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6
*Npte - sauce can be made up to two days ahead of time
