Just Lasagna. That's all.

1 box lasagna noodles
48 oz tomato sauce
1lb italian sausage
1 anise bulb
1 large zucchini
1 bunch kale
5 cloves garlic
1 lb mozzarella
1 can parmesean cheese
olive oil
water
parsley
rosemary
oregano
salt and pepper

Start with the tomato sauce, by mixing the canned tomatoes with equal parts water, the garlic, parsley rosemary, oregano, salt and pepper. Bring to a boil and use an immersion blender to smooth out. Reduce to simmer and let it reduce by nearly a half.

Brown the italian sausage while heating a large pot of water. Grease a large baking sheet. When the water is hot, dip the noodles in a few at a time until they are just pliable and place the first layer into the baking sheet.

Slice the anise bulb and the zucchini as thin as you can. Layer on the noodles with a little sauce. Layer some more noodles and add the mozzarella in large chunks. Add more parmesean cheese and italian sausage, and the kale chopped up small.

Layer things together however you want and top with sauce and parmesean. Some tricks: the noodles don't have to be fully cooked first as they will absorb some moisture while baking. The thinner the veggies the easier they will be to bake. Big chunks of mozz are fun to find when you are eating. Don't skimp on the parmesean.

Cover in tinfoil and place in fridge overnight. Cook in oven at 325 for 60 minutes, with an additional 10 mins under the broiler without the tinfoil to get a good crisp on top.