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.

Cover with foil (add parchment underneath foil to prevent cheese from sticking) and bake for 30 min at 350 degrees. Remove foil and bake another 15 min or until top is brown and cheese is melted.