Cut veggies into 1/2” slabs, leaving kale and garlic heads whole.
Toss in 1/4 cup olive oil, salt and pepper to taste.
Prepare lasagna noodles per package instructions.
Grill the veggies until charred and beginning to soften.
The garlic should stay on at the edge of the grill for about 20-30 minutes, until soft. The kale will cook quickly, tossing and turning with tongs continuously for about 2 minutes will provide just enough charting at the edges, and soften the ribs.
Chop the grilled veggies into roughly 1/2” cubes, keeping them in separate piles for layering. Finely chop the kale.
Cut the tops off the garlic and squeeze out the cloves -they should be firm enough to squeeze out whole, yet soft enough to mash.
Combine the ricotta, eggs, Parmesan, finely chopped kale, and garlic.
In a 9” x 13” lasagna pan, spread a thin layer of sauce then a layer of noodles. Finish layering as follows: squash and onions, noodles, ricotta mixture and portabellas, noodles, eggplant and tomatoes, noodles, peppers, noodles, sauce, then top with mozzarella.
Bake at 350 degrees for 45 minutes. Enjoy!!