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Winter Green Lasagna

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2 1/2 pounds fresh kale, Swiss chard, spinach, or another fresh green, or five 10-ounce boxes frozen chopped spinach, thawed

4 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

2 tablespoons all-purpose flour

3 cups low-fat milk

2 cups grated Parmesan or Romano, or a combination of the two

2 15-ounce containers ricotta

2 eggs, beaten Grated zest from 1 lemon

1/2 teaspoon ground nutmeg

1 16-ounce box no-boil lasagna noodles

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