Brown the garlic in a frying pan with the extra virgin olive oil and add the pumpkin.
Cook for a few minutes and add the turnip greens until a sauce is obtained.
Blanch the lasagne in a pot with plenty of salted water.
Take an oven tray, distribute the ragout evenly, lay the lasagne on top and repeat the operation until you have three layers.
Bake at 180° C for about 15 minutes.
Remove from the oven, add a drizzle of oil and serve hot.
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