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Pre-heat oven to 180°C
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To make the parmesan béchamel, melt butter in a saucepan on a medium heat. Once melted add the flour and mix rapidly. You want the flour and butter to look like scrambled eggs. Cook the flour until it browns slightly.
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Add a small drizzle of the milk and stir into the butter flour mixture until it loosens.
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Add the remainder of the milk and whisk until smooth. Cook whilst stirring until thick.
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Add a pinch of pepper and the parmesan.
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In a large sauce pan over a medium heat add the olive oil and the garlic, cook gently for 1 minute.
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Add the sliced spinach, Cavalo Nero, Kale, baby spinach, lemon juice and a pinch of salt and pepper. Cook until it wilts and releases some of its juices. Remove from heat and allow to cool down.
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To build the lasagna layer the ingredients starting with béchamel, then lasagna sheet and then the wilted greens. Keep repeating this process until it reaches the top of the dish. Finish by topping with béchamel.
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Bake for 30 – 35 minutes, it is cooked when the top is golden and a knife can slide through to the bottom without resistance.
