Chop onions, drain and chop artichoke, measure and chop spinach and kale, chop mozzarella. Remove garlic cloves from pod.

Soak lasagna noodles in tomato sauce in lasagna pan and spread out in lasagna pan.

Preheat the oven to 400F

Cook onions. Heat 2 tbs of olive oil in a large frypan over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion is totally softened and caramelised, 15-20 minutes.

Mix the ricotta, cream and parmesan together in a medium bowl; season with salt and pepper.

Add spinach and other veg. Working in batches, add handfuls of greens to frypan, seasoning with salt and pepper, and letting them wilt down before adding the next handful (when the frypan becomes too crowded even after wilting, transfer cooked greens to a bowl and continue wilting raw greens in the pan). Once your last batch of greens has finished cooking, add garlic and any cooked greens you set aside, and toss to coat. Add artichoke hearts and mix well; set aside.

Assemble. Drizzle olive oil into the bottom of a 23cm x 13cm x 6cm baking dish. Place a layer of cooked pasta on the bottom and top with one-third ricotta mixture. Top with one-third of the greens and artichokes, and top that with one-third of the mozzarella. Repeat until you have a layer of pasta on the top. Drizzle with olive oil and sprinkle more parmesan over the top.

Bake. Cover with foil and bake until everything is warmed through and the cheese has started to melt, 15-20 minutes. Remove the foil and raise the oven temperature to 475 F. Bake until the top is browned and the filling is bubbling along the edges, 8-10 minutes longer. Let cool slightly before slicing and eating.