1. Bring a large pot of salted water to a boil, cook the lasagna noodles until al dente, drain and lay on parchment paper to prevent sticking.

2. Heat olive oil in a skillet over medium heat, add onion and garlic and cook until fragrant, then stir in sausage or beef and cook until browned.

3. Add drained diced tomatoes, tomato paste, chopped greens, basil, thyme, salt, and pepper to the meat mixture and simmer for 10 minutes until thickened.

4. In a saucepan, melt butter over low heat, whisk in flour, gradually add milk and heavy cream while whisking to avoid lumps, then stir until sauce thickens and mix in half of the Parmesan cheese.

5. Preheat oven to 375°F, grease a 9×13-inch baking dish, layer sauce, noodles, meat mixture, ricotta, and mozzarella, repeating layers and ending with sauce and remaining cheeses on top.

6. Cover with foil and bake for 25 minutes, remove foil and bake 15–20 minutes more until golden and bubbly, then let rest 10 minutes before slicing and serving.