Cheesy Sausage and Kale Lasagna

Preheat oven to 375 degrees F. In a large, deep-sided skillet, cook sausage over medium-high heat, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic. Saute for another 5 minutes or until tender. Add sauce and let simmer for 5 minutes. Season with salt and pepper if needed. Meanwhile, in a separate skillet, heat olive oil over medium-high heat. Saute kale for 3 minutes, or until wilted. Season with salt and pepper. Remove to a strainer and press down with paper towels to squeeze out any excess liquid. In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper, and a pinch of nutmeg. Stir in wilted kale. Spread a few spoonfuls of sauce in bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture. Add 1/3 mozzarella and cover with sauce. Repeat layers two more times, ending with mozzarella on top. Cover with aluminum foil and bake for 15 to 20 minutes. Increase heat to broil; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly. Garnish with chopped parsley and serve.