Preheat oven to 190°C and grab a 26cm by 21cm baking tray
Remove tough stems and blanch cavolo nero
Once cooked, squeeze out excess water and roughly chop
Add cavolo nero to a bowl with ricotta, 50g Grana Padano, peas, cayenne pepper, lemon zest, grated garlic clove, nutmeg, salt, pepper and beat together to just combine
Soak lasagna sheets in boiled water for 2 minutes
Add a few spoons of double cream to the tray to create a thin layer
Layer lasagna sheet, then ½ the green mix, top with ⅓ cream, more grated Grana Padano, and ½ torn mozzarella
Repeat the layering process
Finish with a pinch of salt, pepper and butter pieces
Place in the oven for 30 minutes or until the pasta is cooked through
Leave to sit for 5 minutes before serving
