Preheat your oven to 375C.

Mix the ricotta and the kale

Place a large pan over medium heat and add 2 tbsp. oil. Cook the mushrooms and roasted peppers 5 minutes until softened

Cover the bottom of your casserole dish with a thin layer of marina sauce. Lay your zucchini strips over the sauce. Top with half of the cooked mushrooms and peppers.

Spread on half the remaining marina sauce. Top with eggplant.

Place the remaining mushrooms and peppers on top of the eggplant, add another layer of marinara sauce and another layer of zucchini.

Drain excess liquid from kale and cheese and spoon over zucchini.

Sprinkle with the remaining Parmesan cheese and pine nuts.

Bake 30 minutes.