Heat a large dutch pot over medium-high heat and add 1 Tbsp of Extra Virgin Olive Oil.
Once heated, add onions and garlic and sauté until translucent and fragrant. Add bell peppers, and diced tomatoes, stirring for about a minute or two.
Season with nutritional yeast, sea salt, black pepper, dried thyme, dried basil, garlic powder, and dried oregano and stir together.
Add the veggie stock and bring to a boil, stirring occasionally.
Once boiling, add tomato sauce, kale, and lasagna sheets, gently stirring to incorporate. Reduce heat to the lowest setting and let it simmer, about 25-30 minutes, stirring occasionally.
Once veggies are fully cooked and lasagna shells are tender, remove from heat and serve immediately into bowl(s) with sprinkles of vegan mozzarella 'cheese' shreds on top, and garnish with dried parsley, and a side of Crostini or garlic bread.