Preheat the oven to 350°. Soak the lasagna noodles in a bowl of warm water for 10 minutes while you prepare the rest of the ingredients.

Heat a large skillet over medium heat and brown the sausage until cooked through. Add the kale and the garlic and saute for just a few minutes until the kale is wilted. Next add the can of tomatoes, break them up with a wooden spoon and simmer over low for about 5 more minutes.

Mix the ricotta, cream, egg, parmesan, basil, salt and pepper in a bowl.

In a 13 x 9 or 3 qt baking dish add a ladle of the sausage mixture just to coat the bottom of the pan then 1 layer of noodles not overlapping. Top with half of the sausage kale mixture, 1/3rd of the ricotta mixture in dollops scattered around, then 1/4 cup of asiago.

Add another layer of noodles and top with the remaining sausage mixture, another third of the ricotta mixture and 1/4 cup of asiago.

Top with a final layer of pasta, the rest of the ricotta, rest of the asiago and layer the fresh mozzarella over the top. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for and additional 15 minutes. Let it rest for at least 15 minutes before slicing and serving.