• Preheat oven to 350°F.
• Spray a 9×13 baking dish with nonstick spray and set aside.

For the squash filling

• 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.
• Add onion, garlic, salt, pepper, thyme, and rosemary. Cook until the onion is softened, about 3 minutes.
• Stir in chopped kale and cook until just wilted, about 2 minutes.
• Remove from heat and remove the sprigs of thyme and rosemary.
• Stir in 2 ½ cups squash soup. Set aside.

For the ricotta filling

• In a large bowl, combine the ricotta, ½ cup Parmesan, eggs, salt, pepper, and parsley.
• Stir to evenly combine the eggs into a smooth mixture.

To assemble the lasagna

• Spread ½ cup squash soup on the bottom of the baking dish.
• Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.
• Spread half of the ricotta mixture over the noodles and spread evenly.
• Sprinkle half of the meat mixture over the ricotta along with ¼ cup Parmesan cheese.
• Repeat layers starting with noodles.
• Finish with remaining Parmesan cheese on top.
• Bake in the preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
• Remove from the oven and let stand 15 minutes before cutting. Slice and serve.