Instructions

1. Preheat oven to 350 degrees and grease 9 x 14 casserole dish; set aside.
2. To make the Kale: Heat 2 T oil in a medium skillet over medium heat.  Add chopped kale and cook for a few minutes until it starts to shrink down.  Now add garlic and cook another 3-4 minutes, until kale is completely wilted and garlic is fragrant.  Season with salt and pepper; set aside.
3. To make the cheese sauce: melt butter in a medium sized saucepan over medium heat.  Add garlic, oregano, and basil, and stir until melted. Gradually whisk in flour until all clumps are gone.  Now pour in milk and chicken broth and continue stirring.  Bring to a boil and cook for 1-2 minutes until the mixture starts to thicken.  Reduce heat to low and stir in the mozzarella and parmesan until melted.  Remove from heat and set aside.
4. To make the ricotta: Add ricotta to a bowl and fold in the egg until completely incorporated; set aside.
5. To assemble the lasagna: add 3/4 c cheese sauce to the bottom of the casserole dish.  Top with 3-4 lasagna sheets.  Spread 1/2 of the ricotta mixture on top, followed by 1/2 of the garlicky kale, and 1/2 of the basil pesto. Add another 3/4 c cheese sauce followed by 3-4 more lasagna noodles, remaining ricotta mixture, kale, and pesto. Add another 3/4 c cheese sauce followed by 3-4 lasagna noodles.  Pour the remaining cheese sauce on top and sprinkle on the shredded mozzarella and grated parmesan.
6. Bake uncovered for 45-50 minutes, or until cheese is bubbling and golden.
7. Top with fresh basil and serve!