Squash and Greens Winter Lasagna

Mark Boughton
  • Yield: 10 servings
  • Prep: 40 mins
  • Cook: 95 mins


2tablespoons olive oil
1-- onion, chopped
3-- garlic cloves, minced
1-- (28-ounce) can stewed tomatoes
1-- (6-ounce) can tomato paste
1/2cup dry red wine
1tablespoon red wine vinegar
1/4teaspoon crushed red pepper
1-- (6-ounce) bag fresh spinach, chopped
1-- (15-ounce) container part-skim ricotta cheese
1-- egg
2cups shredded provolone cheese, divided
1 1/4cups cooked, mashed butternut squash (1 medium squash)
12-- no-boil lasagna
4cups torn turnip greens, blanched
3/4cup 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. Serves 10.

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.

Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 55mg
  • Sodium 730mg
  • Potassium 760mg
  • Carbohydrate 35g
  • Fiber 6g
  • Sugars 7g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 190%
  • Vitamin C 60%
  • Calcium 50%
  • Iron 20%