You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 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.  

Videos You Might Also Like

The recipe was originally published as Squash and Greens Winter Lasagna on

Didn't find what you were looking for? Try another search: