• For the Dandelion Pesto: Thoroughly wash the dandelion greens, changing the water three or four times. You really can’t skimp on this step. Dry the washed greens in a lettuce spinner or in a tea towel. Coarsely chop the greens.
• Toast the pumpkin seeds in a dry frying pan over medium heat, just until they begin to crackle and pop. Remove from heat and cool to room temperature.
• Combine garlic and pumpkin seeds in a food processor and blend until finely chopped. Add lemon juice and Parmesan, and blend again. Pour in the oil in a steady stream while the machine is running, until the mixture is creamy. Use at once or store in the fridge for up to one week.

For the Green and White Lasagne:

• Preheat oven to 350℉. To cook the kale and dandelion-green mixture, heat olive oil in a medium-sized frying pan over medium heat. Once it’s shimmering, add onion and fennel and sauté until softened, about 7 minutes.
• Stir in dandelion greens and kale, and cook just until wilted. Stir in salt and pepper and remove from heat.
• Beat the egg into the ricotta cheese until blended. Stir in nutmeg and pepper.
• Cook the lasagne noodles just until al dente, or use oven-ready noodles.
• Spread 1/2 cup of ricotta in the bottom of a 9 x 13 baking dish. Layer four lasagna noodles over top, three lengthwise and one crosswise at the end. Spread half the pesto over the noodles (I find a fork works well), followed by half the remaining ricotta. Sprinkle lightly with mozzarella. Layer another four lasagne noodles on top.
• Spread the dandelion and kale filling over the noodles and sprinkle liberally with mozzarella. Layer four noodles on top.
• Spread the remaining pesto over the noodles, followed by the remaining ricotta. Sprinkle with mozzarella. Place the final layer of noodles on top. Spread with the remaining mozzarella and parmesan.
• Bake uncovered for one hour, covering the top with a piece of parchment if it is browning too quickly. Let sit for about 10 minutes before cutting in and serving.