14 oz. can chicken broth
1/4 c. butter
2 c. chopped onions
1/2 c. flour
1/2 tsp. thyme
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. red pepper
1/8 tsp. nutmeg
2 (10 oz.) pkgs. frozen, chopped spinach, thawed/drained
10 oz. pkg. frozen mustard greens
1/2 lg. cooked lasagna noodles
2 c. diced ham
1/2 lb. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
15 oz. ricotta cheese
1/4 c. fresh parsley

Melt butter in medium saucepan. Add onion and cook until translucent. Stir in flour and cook 2 minutes. Add milk, chicken broth and spices. Boil 2 minutes, then stir 2 cups sauce into spinach and greens. In greased 9 x 13 inch baking dish, put layer of noodles. Spread half the greens on top. Sprinkle with half the ham, half the mozzarella, 1/4 c. Parmesan and 1/2 cup sauce. Add layer of noodles; top with remaining greens, ham and mozzarella, 1/4 cup Parmesan and 12 cup sauce. Mix ricotta and parsley; spread over top of lasagna. Top with remaining noodles. Pour remaining sauce over top and sprinkle with remaining Parmesan. (Can be made ahead. Refrigerate up to 3 days.) Bake lasagna uncovered at 400 degrees until bubbly and browned. About 40 minutes.