2 c. milk
1 can (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. pepper (ground)
1/8 tsp. ground red pepper
1/8 tsp. nutmeg
2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 pkg. (10 oz.) frozen mustard greens, thawed and squeezed dry
1/2 lb. lasagne noodles, cooked
2 c. diced baked ham (1/2 lb.)
1/2 lb. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
1 container (15 oz.) 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 13 x 9 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.

Mix Ricotta and parsley; spread over top of lasagne. Top with remaining noodles. Pour remaining sauce over top and sprinkle with remaining Parmesan. (Can be made ahead. Refrigerate up to 3 days.) Bake lasagne uncovered until bubbly and browned, about 40 minutes. Makes 12 servings.