I made this a) altruistically for someone I felt had not been eating enough vegetables and b) completely selfishly in order to unload a whole mess of the greens with which I had overfilled the fridge. I am a sucker for a pretty stall at any Farmer's Market and this enthusiasm sometimes creates problems since I hate waste as much as I like markets.
Traditional lasagna has ricotta in it but L. hates it so I changed up the recipe a bit. To thank me for my kindness in taking his gastronomic quibbles into consideration, he then presented me with one of the worst photos of my food ever taken.
Recipe
3/4 package dried lasagna noodles (I like Barilla regular noodles)
2 cups basic Bechamel. Recipe here.
4 cups assorted greens (I did a mix of mustard, kale, collard and spinach)
1/4 cup water
1 log of plain soft goat's cheese (though, come to think of it, pepper-rolled might be great as well), crumbled into pieces.
1/2 cup pesto (store bought is fine, home made is better)
1 cup shredded mozzarella
1 cup grated Parmesan
Place all of the greens in a large pan. Add the water, cover the pan and cook on low until the greens have wilted. Turn off heat and allow the greens to cool down in the water while you get on with the other steps.
Make the Bechamel. Add the pesto and the mozzarella. Stir constantly until mozzarella is melted and incorporated into sauce. (This will happen about a minute after you have lost your temper and decided that the large glob of melted cheese will never blend into the Bechamel.) Salt to taste. Remove from the heat and set aside.
Drain the greens and salt to taste.
Break 2-3 of the lasagna noodles into 4-5 pieces each and use to line a deep dish that can go in the oven. HELPFUL TIP: if you make this lasagna the day before or a couple of hours in advance so that it can sit, you do not need to cook the lasagna noodles as they will soften upon contact with the Bechamel. If you are rushing around, trying to get this on the table ASAP then you will need to follow the instructions on the package and cook the damn things first, secure in the knowledge that - no matter what precautions you take - you will burn yourself once.
Create layers - noodles, Bechamel, greens, goat cheese crumbles, 1/4 cup Parmesan, finishing up with a layer of Bechamel with Parmesan on the top.
As mentioned above, let sit for at least a couple of hours or overnight in the fridge.
Bake in a preheated 350 oven for an hour. Finish up with a few minutes under the broiler if you want the top to be crispy and a more aesthetic brown.
Let sit for 10 minutes before serving so that hungry adult diners will not burn their mouths and use nasty words that your children will only ever have heard coming out of your mouth.