Squash and Greens Winter Lasagna

Kitchen Tested
  • Yield 10 servings
  • Prep 40 mins
  • Cook 95 mins

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

Mark Boughton


2 tablespoons 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
1 egg
2 cups shredded provolone cheese, divided
1 1/4 cups cooked, mashed butternut squash (1 medium squash)
12 no-boil lasagna
4 cups torn turnip greens, blanched
3/4 cup grated Parmigiano Reggiano cheese


  1. Preheat oven to 350F.
  2. To prepare sauce, heat olive oil in a large skillet. Add onion and garlic; sauté 5 minutes. Add tomatoes, tomato paste, wine, vinegar and crushed pepper. Cook 5 minutes. Stir in spinach.
  3. To prepare lasagna, combine ricotta cheese, egg, ½ cup provolone cheese and mashed squash; stir well.
  4. 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.
  5. Cover with foil and bake 40 minutes. Uncover and bake 5 to 10 minutes longer or until top is browned.

Note: To cook the butternut squash, slice in half and place cut sides down in a roasting pan. Add water up to 1-inch. Bake 45 minutes, or until tender, at 375F. Scoop out pulp and mash.



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