Cook noodles per directions on the back of the box. Drain and run them under cold water to stop the cooking process and make them cool to the touch, set aside.
While noodles are cooking, warm the sauce in a small pot over low heat. Place a medium-sized skillet over medium-low heat, add the oil, kale, and garlic. Sautee until kale is slightly wilted, about 5 minutes. Set aside and let cool.
In a medium-sized bowl, add the ricotta, 1/2 cup of the mozzarella, the egg white, seasonings and 1/8 cup of the parmesan cheese. Mix until combined, fold in the kale.
Preheat oven to 425 degrees. Grease a 9x13 inch baking dish, layer about 1 cup of the sauce on the bottom. Evenly smooth the cheese mixture over each noodle, dividing it evenly. Roll up into a little package, and place into the baking dish seam side down. Repeat with all the rolls.
Top each roll with more sauce, cover with foil and bake for 20 minutes until bubbly. Uncover, top with remaining cheeses and bake 5 more minutes until melted. Serve with more sauce if desired.