1. Slice the leafy part of the greens away from the center stalk, and then further slice the leafy part into strips.
2. Cook the greens with some oil in a wok for about 6 minutes.
3. Chop the garlic.
4. Slice and stir-fry the mushrooms and chopped garlic in some oil for about 4 minutes.
5. Preheat the oven to 375 degrees. Do not use convection.
6. Cook the lasagne noodles, drain, and rinse in cold water so that they don't stick together.
7. Grate the mozarella cheese.
8. Mix the tomato paste with two cans of water for each can of tomato paste to make tomato sauce.
9. Spread the tomato sauce on the bottom of the pan.
10. Cover with a single layer of noodles (3 noodles).
11. Place mounds of ricotta cheese here and there. Use 1/3.
12. Cover with sauce, and spread the sauce around with a spatula.
13. Add 1/2 the greens.
14. Add 1/3 of the mozarella cheese.
15. Add the second layer of 3 noodles.
16. Add the second 1/3 of the ricotta.
17. Cover with sauce as before.
18. Add the remaining 1/2 of the greens.
19. Add the second 1/3 of the mozarella.
20. Add the third layer of 3 noodles.
21. Add the last 1/3 of the ricotta.
22. Cover with sauce as before.
23. Add the mushrooms and garlic.
24. Add the last 1/3 of the mozarella.
25. Add the last layer of 3 noodles.
26. Cover with sauce.
27. Sprinkle the grated parmesan on top.
28. Bake for 35 minutes uncovered.
29. Cover with a cookie sheet and continue to bake for another 10 minutes.
30. Let stand 10 minutes before serving.

Serve with bread and salad.