Cook pasta according to package directions.
Cook onions 3-4 minutes, until crisp-tender.
Add zucchini and mushrooms. Cook until zucchini is crisp-tender, stirring frequently.
Add half of the kale, cooking until just wilted.
Repeat with remaining kale.
Remove from heat.
Add pasta to vegetable mixture, along with pasta sauce, ricotta, Italian sesoning, and 1 cup of the mozzarella. Mix lightly.
Spoon into a greased 13x9" pan.
Top with remaining cheese.
Bake at 350F for 30-45 minutes, or until heated through and cheese is melted.