Squash and Greens Winter Lasagna
Butternut squash and turnip greens—unlikely for lasagna, but so good.
2 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28-ounce) can stewed tomatoes
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper
1 (6-ounce) bag fresh spinach, chopped
1 (15-ounce) container part-skim ricotta cheese
2 cup shredded provolone cheese, divided
1 1/4 cup cooked, mashed butternut squash (1 medium squash)
12 no-boil lasagna
4 cup torn turnip greens, blanched
3/4 cup grated Parmigiano Reggiano cheese
- Preheat oven to 350F.
- To prepare sauce, heat olive oil in a large skillet. Add onion and garlic; saute 5 minutes. Add tomatoes, tomato paste, wine, vinegar and crushed pepper. Cook 5 minutes. Stir in spinach.
- To prepare lasagna, combine ricotta cheese, egg, ½ cup provolone cheese and mashed squash; stir well.
- Spoon a small amount of tomato sauce into bottom of a 13-by-9-inch baking dish. Layer 4 uncooked noodles, turnip greens, 3/4 cup provolone, half the ricotta cheese mixture, and 1/3 of the remaining sauce. Add 4 more lasagna noodles, top with half the remaining tomato sauce, the remaining 3/4 cup provolone, and remaining ricotta cheese mixture. Top with 4 more noodles, remaining tomato sauce and Parmesan cheese.
- Cover with foil and bake 40 minutes. Uncover and bake 5 to 10 minutes longer or until top is browned.