Preheat your oven to 180 degrees C (350 degrees F). Finely chop the Red Onion (1) and Garlic (3 clove) and sauté in a pan until soft.
Whiz the Tomato (10) in a blender or food processor until finely chopped.
Pour the whizzed tomatoes into the pan with the chopped onion and garlic. Then add the Lemon (1), Crushed Red Pepper Flakes (1 pinch), Bay Leaf (3) and the torn Fresh Basil Leaf (1 bunch). Simmer the sauce for 20 to 30 minutes then remove.
While the sauce is simmering, sauté the Fresh Baby Spinach (100 gram), Arugula (100 gram) and shredded Tuscan Kale (8 stalk) in a pan with a little Olive Oil (to taste) until wilted, then remove from the heat and set aside.
In a medium mixing bowl, add the Ricotta Cheese (600 gram), finely grated Parmesan Cheese (1/2 cup), Egg (2), Ground Nutmeg (1/2 teaspoon), some Sea Salt (to taste) and Freshly Ground Black Pepper (to taste), and mix with a fork to combine.
Add the wilted spinach, rocket and kale to the ricotta mixture and stir to combine.
Using a large baking dish, spread some of the tomato sauce onto the bottom of the dish, add one layer of Gluten-Free Lasagna Sheets (400 gram) then spread a layer of the greens and ricotta mix, some basil leaves and another layer of pasta sheets.
Repeat until all the ingredients have been used up.
Place Mozzarella Cheese (300 gram) slices and some basil leaves (to taste) on top,
Drizzle on top with olive oil and sprinkle with sea salt and freshly cracked black pepper.
Place the baking dish into your preheated oven and cook for 50 minutes.
Once cooked, remove from the oven and serve with a fresh garden salad. Enjoy!