email this pageBut 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.
Winter Vegetable Lasagna
Ingredients
Sauce:
2 tablespoons 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 tablespoon red wine vinegar
¼ teaspoon 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
1¼ cups cooked, mashed butternut squash (1 medium squash)
12 no-boil lasagna noodles
4 cups torn turnip greens, blanched
¾ cup grated Parmesan cheese
Instructions
2 tablespoons 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 tablespoon red wine vinegar
¼ teaspoon 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
1¼ cups cooked, mashed butternut squash (1 medium squash)
12 no-boil lasagna noodles
4 cups torn turnip greens, blanched
¾ cup grated Parmesan 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, 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.
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 Information
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, 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.
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.
Per serving: 370 calories, 16g fat, 20g prot., 37g carbs., 5g fiber, 570mg sodium.
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