In large saute pan or wok, stir-fry chard, mustard greens and kale just with water clinging to leaves after rinsing. After green have cooked 3-5 minutes, add garlic and cook until all greens are tender, about 10 minutes, stirring frequently to keep from scorching. Add 1/2 of lemon juice and stir until all moisture is re-absorbed. Season to taste with salt and pepper. Heat non-stick saute pan over high heat. When very hot, add mushrooms and cook, tossing and stirring constantly, until browned. Add to greens and allow to cool completely. Mixture should be completely dry. In large mixing bowl, combine ricotta, goat cheese and lemon zest. Add remaining 1/2 of lemon juice and stir to combine. When greens are completely cool, add to cheese mixture and stir well. Season to taste with salt. After Fresh Pasta has been made, assemble lasagna. Spread bottom and sides of glass baking pan with 3/4 cup of tomato puree. Cook pasta in pot of boiling water. Drain. Then lay 1 sheet of pasta in bottom of pan. It should cover bottom completely. Spread 1/2 of cheese mixture over pasta sheet. Sprinkle 1/3 of mozzarella over top. Repeat layering once more, finishing with third sheet of pasta. Spread remaining tomato puree over top and sprinkle with remaining mozzarella. Bake at 300F. 30-45 minutes, until heated through. Each serving contains about: 364 calories; 294 milligrams sodium; 110 milligrams cholesterol; 15 grams fat; 41 grams carbohydrates; 21 grams protein; 2.18 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip