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Squash and Greens Winter Lasagna

Squash and Greens Winter Lasagna

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

2 hr 15 min Prep: 40 min Cook: 1 hr 35 min
Serves: 10 Save

Ingredients (16)


  • 2 T Olive Oil
  • 1 Onion
  • 3 Garlic Cloves
  • 28 oz Canned Stewed Tomatoes
  • 6 oz Tomato Paste
  • ½ cup Dry Red Wine
  • 1 T Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper
  • 6 oz Spinach


  • 15 oz Part Skim Ricotta Cheese
  • 1 Egg
  • 2 cup Shredded Provolone Cheese
  • 1 Butternut Squash
  • 12 No Boil Lasagna Noodles
  • 4 cup Turnip Greens
  • ¾ cup Grated Parmigiano Reggiano Cheese
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  1. Preheat oven to 350F.
  2. 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.
  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.