You are here: Home » Recipes » Squash and Greens Winter Lasagna Squash and Greens Winter Lasagna Recipe by RelishKitchen Tested Yield 10 servings Prep 40 mins Cook 95 mins Butternut squash and turnip greens—unlikely for lasagna, but so good. Mark Boughton PrintEmail Ingredients Sauce:2 tablespoons olive oil1 onion, chopped3 garlic cloves, minced1 (28-ounce) can stewed tomatoes1 (6-ounce) can tomato paste1/2 cup dry red wine1 tablespoon red wine vinegar1/4 teaspoon crushed red pepper1 (6-ounce) bag fresh spinach, choppedLasagna:1 (15-ounce) container part-skim ricotta cheese1 egg2 cups shredded provolone cheese, divided1 1/4 cups cooked, mashed butternut squash (1 medium squash)12 no-boil lasagna4 cups torn turnip greens, blanched3/4 cup grated Parmigiano Reggiano cheese Instructions Preheat oven to 350F. 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. 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. 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.