Preheat the oven to 350 degrees F (180 degrees C).
Dice the Carrot (3/4 cup).
Dice the Celery (3/4 cup).
Dice the Radish (3/4 cup).
Mince the Garlic (4 clove).
Chop the Kale (3 cup).
Cook the Ground Beef (1 pound) in a large skillet over medium high heat until partially done, then add the minced garlic, carrot, radish, and celery. Cook for 5-10 minutes.
Add kale and wilt down for about 5 minutes. Add Salt (to taste), Ground Black Pepper (to taste), and Ground Nutmeg (1 pinch). Taste and adjust seasoning. Remove from heat and cover to keep warm.
Mix together Cottage Cheese (16 ounce), Greek Yogurt (1/2 cup), Mozzarella Cheese (1 1/2 cup), reserving the rest for later, Parmesan Cheese (1/2 cup) salt (to taste) and pepper (to taste) for the cheese filling.
Combine the Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon) and Dried Rosemary (1/2 teaspoon) together in a mortar and pestle, them crush them together into a fine mix.
Combine the Tomato Sauce (5 cup), crushed herbs and Balsamic Vinegar (1 tablespoon) together and season with salt (to taste) and pepper (to taste) to make the tomato sauce.
Grease two 8x8 inch pans or one 9x13 inch pan. Spoon a bit of sauce into the bottom of the pan and top with two pasta sheets from the No-Boil Lasagna Noodles (9 ounce) box.
Top pasta with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping the last set of noodles with lots of sauce and the Mozzarella Cheese (1 cup).
Bake covered for 30 minutes, then uncovered for 30-40 minutes more.
Let stand 10 minutes before serving.