2 c. milk
1 (13 3/4 or 4.5 oz.) chicken broth
1/4 c. butter
2 c. chopped onions
1/2 c. all-purpose flour
1/2 tsp. thyme
1/4 tsp. salt
1/2 tsp. ground pepper
1/8 tsp. ground red pepper
1/8 tsp. nutmeg
2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (10 oz.) pkg. frozen mustard greens, thawed and squeezed dry
1/2 lb. lasagna noodles, cooked
2 c. (1/2 lb.) diced baked ham
1/2 lb. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
1 (15 oz.) container ricotta cheese
1/4 c. chopped parsley

Bring milk and chicken broth to boil in saucepan. Melt butter in medium saucepan over medium heat. Add onions and cook until translucent. Stir in flour and cook 2 minutes. Whisk in hot milk mixture, thyme, salt and spices; boil 2 minutes, stirring. Stir 2 cups sauce into spinach and greens.

Preheat oven to 400 degrees. Grease 9x13 inch baking pan. Make single layer of lasagne noodles in dish. Spread half the greens mixture on top. Sprinkle with half the ham, half of the Mozzarella and 1/4 cup Parmesan.

Drizzle with 1/2 cup sauce. Add layer of noodles; top with remaining greens, ham and Mozzarella, 1/4 cup Parmesan and 1/2 cup sauce.