4 Tbsp. olive oil

2 shallots, diced

1 bag frozen chopped kale

1 can unsalted tomatoes

1 Tbsp. minced garlic

1 Tbsp. pesto sauce

1 Tbsp. artichoke tapenade

2 jars tomato basil marinara

1 package boca crumbles

1 large container ricotta

2 c. shredded Italian cheese

1 box lasagne noodles

1 can tomato paste

1/2 c. red wine

2 Tbsp. Parmesan cheese

1 can garbanzo beans

Cook noodles according to package directions.

Heat 2 Tbsp. oil in skillet.  Add shallots.  Cook until softened.  Add in kale, tomato paste, garlic, pesto and tapenade.  Cook for 1-2 minutes.  Add wine and simmer for 20 minutes on low.  Add in one jar of sauce,  boca crumbles and garbanzo beans and heat through.

Spray 13 x 9 baking dish with cooking spray.   Drizzle with 2 Tbsp. olive oil.  Sprinkle with a little Parmesan cheese.  Layer noodles.

Mix ricotta with enough of the sauce from the jar to make it easy to stir. (about 1/2 c.).  Spread thin layer of ricotta mixture (about half of the mixture).  Top with half of sauce with veggies.  Layer noodles, then remaining ricotta cheese mixture, then remaining sauce with veggies.  Layer noodles.  Top with remaining sauce in jar.  Top with shredded cheese.

Bake at 350 F for 45 minutes.