1. Preheat oven to 350 degrees.
2. Spray a 9×13 baking dish with nonstick spray and set aside.

For the squash filling

1. Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spoon into smaller pieces. When browned slightly, move sausage around the pan until browned on all sides, about 5 minutes.
2. Add onion, garlic, salt, pepper, thyme and rosemary. Cook until the onion is softened, about 3 minutes.
3. Stir in chopped kale and cook until just wilted, about 2 minutes.
4. Remove from heat and remove the sprigs of thyme and rosemary.
5. Stir in 1 3/4 cup squash soup. Set aside.

For the ricotta filling

1. In a large bowl, combine the ricotta, 1/2 cup Parmesan, eggs, salt, pepper and parsley.
2. Stir to evenly combine the eggs into a smooth mixture.

To assemble lasagna

1. Spread 1/4 cup squash soup on the bottom of the baking dish.
2. Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.
3. Spread half of the ricotta mixture over the noodles and spread evenly.
4. Sprinkle half of the meat mixture over the ricotta along with 1/4 cup Parmesan cheese.
5. Repeat layers starting with noodles.
6. Finish with remaining Parmesan cheese on top.
7. Bake in preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
8. Remove from oven and let stand 15 minutes before cutting. Slice and serve.