Pre-heat your oven to 375°F.
Place the thawed, frozen kale in a clean kitchen towel and squeeze as much liquid from it as you possibly can.
In a large bowl, combine cottage cheese, Parmesan, salt, and pepper.
Spoon some pasta sauce over the bottom of a deep 9x12 inch casserole dish.
Add three no-boil lasagna noodles.
Spread half of the cottage cheese mixture on top of the noodles, and top with three more noodles.
Generously cover the noodles with pasta sauce, and then scatter half of the kale over top.
Repeat the layers until you have used up all of the cottage cheese and kale, finishing with a layer of noodles covered with pasta sauce.
Scatter the top with shredded mozzarella cheese.
Place the lasagna in the oven and bake for 45-55 minutes, until the sauce is bubbling up around the edges, the noodles are soft, and the cheese is golden on top.
Let stand for 10 minutes before serving.