Winter Lasagna with No-Boil Noodles

Dinner,Recipes,Seasonal Foods
November 1, 2007

Anything goes...into a good lasagna that works for any winter occasion.

Winter Vegetable Lasagna
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2008/12/19449lasagna.jpg

Lasagna is the ultimate any time food—perfect for a party, a potluck or an evening at home. It’s also a dish that lends itself to inexhaustible tweaking. Almost anything goes. So we’ve taken our favorite fall ingredients and tucked them inside this beloved dish. Butternut squash is mashed and stirred into the ricotta cheese, and hearty turnip greens adds an earthy taste layered between creamy cheese.

But maybe the best part yet is the use of no-boil noodles. During our first foray with the no-boil pasta, we were skeptical. Was it possible for hard, flat sheets to be transformed into soft, tender pasta without so much as a drop of water? As it turned out, it was. With a box of regular cooking noodles standing by just in case, we took the plunge and layered crunchy, uncooked noodles into the pan with tomato sauce and cheese. The no-boil lasagna noodles work like a charm. Along with sliced bread and canned diced tomatoes, they are a culinary lifesaver. And so is this lasagna over the holidays.

By Jean Kressy, a food writer in Ashburnam, Mass.

 

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Squash and Greens Winter Lasagna

Butternut squash and turnip greens—unlikely for lasagna, but so good.

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