Winter Vegetable Lasagna

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"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 add 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 crisp, 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."

Jean Kressy

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  • 10

Ingredients

  • Sauce:
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can stewed tomatoes
  • 1 (6-ounce) can tomato paste
  • ½ cup dry red wine
  • 1 tbsp red wine vinegar
  • ¼ tsp crushed red pepper
  • 1 (6-ounce) bag fresh spinach, chopped
  • Lasagna:
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 egg
  • 2 cups shredded provolone cheese, divided
  • 1 ¼ cups cooked, mashed butternut squash (1 medium squash)
  • 12 no-boil lasagna noodles
  • 4 cups torn turnip greens, blanched
  • ¾ cup grated Parmesan cheese

Preparation

Step 1

Preheat oven to 350 F.

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, ¾ 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 ¾ 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 375 F. Scoop out pulp and mash.

Nutrition Information:
Per serving
370 calories
16g fat
20 g protein
37 g carbohydrates
5 g fiber
570 mg sodium

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