Cook lasagne according to package instructions. Cool in refrigerator on plate oiled with 50 mL of olive oil.

Cut up broccoli into florets and place in 50 mL of olive oil on a pan in the oven at 350°F. Add salt and pepper. Roast until tender (about 15 min). Keep cool in the refrigerator.

Bring 100 mL of water to boil in large pan; add salt/pepper, kale and 50 mL of olive oil. Cook until tender and set aside in refrigerator.

On high heat, cook 3 sliced onions in 50 mL of olive oil, sugar, salt and pepper. Cook until onion is translucent. Add cream and remove from burner.

Place 2 or 3 lasagne sheets on baking dish. Add a third of the vegetables and 1/2 cup (125 mL) of ricotta cheese (well spread). Repeat for rest of lasagne sheets.

Grate cheese on top. Bake at 30 min at 350°F. Place on “broil” for 10 min and serve.