Preheat the oven to 350°F.

In a large skillet or Dutch oven, brown the beef, onion, mushrooms, and garlic over medium-high heat until no pink remains. Drain any fat. Season with salt and pepper.

Add a good splash of red wine. Cook down for 3 minutes.

Add kale. Cook until kale is wilted.

Stir in the pasta sauce, tomato paste, Italian seasoning. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt, pepper, and Italian seasoning if desired.

In a separate medium bowl, combine 1 cup parmesan cheese, ricotta, mascarpone, egg, and Pizza Magic Italian seasoning (to taste)

Spread 3 scoops using a basic casserole spoon (about 1 cup) of the meat sauce in a 9x13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with 3 scoops (about ¼ of the bowl) of the cheese mixture spread on each of the noodles and 3 scoops (about 1 cup) of meat sauce. Sprinkle with shredded mozzarella. Repeat twice more, pressing the noodles firmly into the dish. Finish with 3 noodles topped with remaining ricotta mixture and meat sauce. DO NOT TOP WITH REMAINING PARM & MOZZARELLA!!

Cover with foil and bake for 45 minutes. (Place dish on a foiled sheet pan if worried about bubbling over)

Remove the foil and top with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.

Rest for at least 15 minutes before cutting.

Air fry garlic bread at 350° for 5-6 minutes.

Cool and serve.