Heat an oven safe skillet or pot over medium; add butter and melt. Add chopped onion to melted butter and stir till onion is translucent.
Increase heat to medium-high and add mushrooms, thyme, sage, and garlic. Sauté until fragrant; 1-2 minutes.
Add in white wine; simmer for 3-5 minutes until liquid has reduced halfway. Add in kale; stirring occasionally and cook till the leaves are wilted.
Transfer vegetable mixture to a separate bowl. In the empty oven safe pot, drizzle oil from sun-dried tomatoes (or olive oil) to cover bottom of the pot.
Layer the following: Barilla Oven Ready Lasagne, ricotta cheese, mushroom veggie mixture, sun-dried tomatoes, mozzarella, and parmesan cheese. Repeat the layers until the pot is filled.
Top with shredded mozzarella cheese. Cover and bake at 375° for 30 minutes. Broil at 500° for 3-5 minutes for crispy edges. Allow to cool slightly, then serve and top with chopped parsley.
