1) Cleanse turnip greens, blanch them for 3 minutes in salted water, drain and sauté them in a pan with a drizzle of oil, 1 peeled clove of garlic and anchovies. Wash and open the mussels with 1 clove of garlic and 2 sprigs of parsley in a pan over high heat, drain and filter the emitted water. Repeat the operation with clams and cockles. Shelled molluscs and set them aside, covered with a few tablespoons of their water. Shell the shrimp, remove the black thread and add salt.

2) Reheat 3 tablespoons of oil in a saucepan, add the flour and toast it. Dilute with the fish broth and 1 dl of the mussel water. Bring to a boil stirring. When the sauce thickens, add the cream and grated lemon zest, season with salt and pepper. Let it cool down and add the shellfish and 1 tablespoon of chopped parsley.

3) Cook lasagna 1 minute in salted water, drain them and spread them out on a cloth. In an oiled pan, make a layer of lasagna, cover with part of the turnip greens, seafood sauce, shrimp and pepper. Carry on until all the ingredients are used up, ending with a seafood sauce and turnip greens. Cover with aluminum e bake at 180 ° for 30 minutes, uncovering in the last 5 minutes. Let it rest a few minutes before serving.