Brown meat. In a separate pan, sauté mushrooms, leeks, and bell peppers in olive oil, about 5 minutes. When meat is done, combine sautéed vegetables, meat, sauce, and 1 jar water (use the spaghetti sauce jar). Set aside. In a medium bowl, combine ricotta, eggs, 2 c. mozzarella, parsley, salt, and pepper. Preheat oven to 350. Grease a 13X9 baking dish. Pour 1 c. meat mixture on the bottom of the prepared dish. Top with 3 noodles. Top the noodles with 1/3 the kale leaves. Top the kale leaves with 1 c. meat mixture. Top meat mixture with 1/3 the cheese mixture. Top with 3 noodles, 1/3 of the kale, and 1 c. meat mixture. Repeat layers. Top lasagna with remaining mozzarella. Cover tightly with foil. Bake at 350 for 45 minutes. Remove foil and bake 15 minutes longer. Let stand 15 minutes before cutting and serving.