Preheat over to 350 degrees. Sauté carrots, onion and garlic together about 5 min. Add collards and 1/4 cup water to help steam veggies. Cook another 2-3 min or until collards are slightly wilted. Set aside to let cool for a few min. Meanwhile, mix ricotta and eggs together, set aside. Shred gouda in food processor if necessary. Mix gouda and mozzarella, separate into 3 parts and set aside. Pulse cooled veggies in food processor until they are in tiny pieces. Place back in sauté pan with 4 cups tomato sauce. In a 9x13 deep casserole dish (I typically use a non-stick foil throw away...and it's recycleable!), place a few tablespoons of remaining tomato sauce. Layer lasagna as follows: 4 lasagna noodles, 1/2 ricotta mix, 1 part cheese, half veggie mix, 4 lasagna noodles, remaining 1/2 ricotta mix, 1 part cheese, remaining veggie mix, 4 lasagna noodles, reserved tomato sauce, last part cheese.