Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray or a silicone baking mat. Remove 16 lasagna noodles from box. In medium bow, beat eggs. Stir in ricotta, 2 cups mozzarella and Parmesan.
Layer lasagna, slightly overlapping sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking.
In a bowl, mix together the tomato sauce, basil, and oregano.
Spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked noodles, ⅓ ricotta mixture, half of the kale, 1 cup mozzarella, and 1 cup sauce.
Layer 4 uncooked noodles, ⅓ ricotta mixture and 1-1/2 cups sauce. Layer 4 uncooked noodles, remaining ricotta mixture, kale, and 1 cup sauce.
Layer 4 uncooked noodles, and remaining sauce. Bake, covered with foil until bubbly, 50-60 minutes. Uncover. Add remaining 1 cup mozzarella and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.