Winter Lasagna

Laurie Sanders


I get a CSA box of organic vegetables each week. Sometimes it is hard to know what to do with some of the veggies. Braising greens are always a challenge because I don't particularly like them. They did provide a nice depth to this dish though.


★★★★★ 1 vote

1 Hr
1 Hr 15 Min



  • 6 clove
    garlic minced
  • 3 Tbsp
    olive oil
  • 2 can(s)
    tomato sauce 15 oz size
  • 2 can(s)
    crushed tomatoes 15 oz size
  • 3 Tbsp
    brown sugar
  • 2 Tbsp
    italian seasoning
  • 2 tsp
    dried basil
  • 1 tsp
  • 1 tsp
    crushed red pepper flakes

  • 4 c
    leafy braising greens like kale and swiss chard
  • 1 box
    whole wheat lasagna noodles
  • 1 lb
  • 4 can(s)
    mushrooms (small cans)
  • 2 c
    ricotta cheese (approx)
  • 1 c
    grated parmesan cheese
  • 2-3 c
    grated mozzarella cheese

How to Make Winter Lasagna


  1. For the sauce: saute the garlic in the olive oil until tender. Stir in remaining ingredients and bring to boil. Reduce heat and simmer for 30 minutes until sauce thickens.
  2. For the lasagna: First tear the kale into bite size pieces. Braise in hot bacon fact until limp and set aside.
  3. Brown the sausage until just done and drain the mushrooms well.
  4. In a well greased deep 9x13 or lasagna pan spread 2/3 cup of sauce in the bottom of the pan and line with UNCOOKED whole wheat lasagna noodles.
  5. Dollop some of the ricotta over the noodles and top with some of the sausage, some of the mushrooms, some of the braising greens, some of the parmesan and some of the mozzarella.
  6. Add more sauce and repeat in layers until everything is used up ending with the cheeses.
  7. Bake at 350 for 1 hour and 15 minutes to 1 and a 1/2 hours. Remove from oven and let stand about 10 minutes before serving.

Printable Recipe Card

About Winter Lasagna

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian

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