Lentils: Cook tomato, basil, oregano, salt, and pepper in vegetable oil and add lentils. Add rapini water as stock. Treat the lentils like risotto – keep gradually adding the rapini water until you get the desired consistency.
Add enough rapini water to make the consistency of the lentils resemble that of mashed potatoes. Cook for 25 minutes at low heat.
Broccoli: Boil broccoli for 4-5 minutes. Dice broccoli into relatively small pieces. Sautee with olive oil.
Sweet potatoes: Boil for over an hour and peel. They will be much easier to peel after they have been boiled. Mix with rapini and mash together.
Start with one pasta sheet. Add desired amount of lentils (1-4 ladles) and add another pasta sheet. Top with boiled broccoli, a small amount of tomato sauce, bok choi, and salt.
Add a third pasta sheet. Apply ricotta cheese, salt, basil, sweet potato and Rapini.
Add the fourth and final pasta sheet. Apply a layer of tomato sauce, basil, and shredded mozzarella cheese.
Cook in oven for 15-20 minutes at 350 degrees. Let cool, slice, and serve!