In a large crock pot / slow cooker add the onion, carrot, diced tomato, canned tomato sauce, zucchini, squash, mushrooms, garlic, herbs, and vegetable broth. Salt and pepper to taste. I used a half teaspoon of each but it will vary due to your broth and personal taste. Cook on high for 6-8 hours or low for 6-8 hours until the vegetables are tender.
Mix together the ricotta and herbs and set to the side in the fridge for later.
When the soup is done cooking and you are ready to eat... In a separate pot cook the lasagna noodles to al dente according to package instructions. Keep the noodles separate from the soup until serving.
While the noodles are cooking stir the kale into the soup. It just needs a couple minutes to wilt before serving.
Serve a hearty portion of the soup with some of the lasagna noodles and a generous dollop of the ricotta cheese mixture.
If you are not eating all the soup at one time store the lasagna noodles separate so they do not soak up all the liquid and get soggy. You can coat them with a touch of olive oil to keep them from sticking.
* Can also be made in an Instant Pot under the slow cooker settings.