Apple Lasagna With Fall Greens


12 lasagna noodles
1/2 cup ricotta cheese
1/2 cup shredded whole milk mozzarella
4 tablespoons freshly grated Parmesan cheese
1 1/2 cup chopped turnip greens, cooked
Salt and pepper, to taste
Nutmeg, to taste


5 tablespoons butter
1 small onion, diced
5 tablespoons all-purpose flour
1 cup apple cider
1 cup chicken stock
Salt and pepper, to taste
1/4 teaspoon grated nutmeg
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
2 teaspoons thyme leaves
1 cup applesauce
1/2 lemon, juiced


  1. Cook lasagna noodles in 4 quarts, lightly salted, boiling water until tender. Drain well and rinse with cold water; set aside.
  2. To make the Sauce: In a heavy, non-aluminum saucepan, melt butter over medium heat. Add onion; cook until clear, approximately three minutes. Add flour, stir well; cook approximately three minutes, stirring constantly.
  3. Add apple cider and chicken stock; simmer. Season with salt, pepper, spices, and thyme. Add the applesauce and lemon juice. Continue to simmer for about 10 to 15 minutes, stirring until a medium thick consistency.
  4. Preheat the oven to 350 F. Lightly oil an 8- by 11-inch glass or ceramic baking 1 dish. Place one layer of pasta on bottom, spread 1/3 of the sauce, and then layerof greens, followed by a thin layer of cheese. Repeat; finishing with sauce and cheese on the top (should have four layers total).
  5. Cover with foil. Bake for approximately 40 to 45 minutes. Remove the foil and continue to bake for 15 to 20 minutes. Remove; let cool for 15 minutes before cutting.

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