Ingredients
| 12 | cups | assorted winter greens such as chard, escarole, and kale |
| 2 | tablespoons | olive oil |
| 1 | large | onion chopped |
| 2 | garlic cloves finely chopped | |
| Salt and freshly ground black pepper | ||
| 3 | cups | low-fat ricotta cheese |
| 1 | cup | walnuts toasted & chopped when cool |
| 1⁄2 | cup | freshly grated Parmesan |
| 3 | large | eggs beaten |
| 3 | tablespoons | finely chopped fresh parsley |
| 1⁄4 | teaspoon | nutmeg |
| Sauce: | ||
| 3 | tablespoons | Earth balance butter |
| 3 | tablespoons | all-purpose flour |
| 1-1⁄2 | cups | almond milk heated |
| 1⁄2 | cup | freshly grated Parmesan |
| Salt and freshly ground black pepper | ||
| 1⁄2 | pkg | whole wheat lasagna |
| 4 | cups | shredded mozzarella |
| 1⁄2 | cup | freshly grated Parmesan |
| 2 | tablespoons | earth balance butter cut into small cubes, plus more for the dish |
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