Categories: Pasta

Ingredients

• 1 1/2 lbs. ground beef
• 4 slices thick-cut bacon, chopped
• 1 cup chopped red onion
• 5 garlic cloves, minced
• 4 cups packed chopped stemmed turnip greens
• 1/2 cup chicken broth
• 2- 15 oz. cans tomato sauce
• 14.5 oz. can diced tomatoes
• 3 tbsp light brown sugar
• 2 3/4 tsp Cajun seasoning
• 1/3 cup finely chopped fresh parsley
• 12 lasagna noodles, cooked as directed
• 4 cups shredded fontina
• Garnish: chopped fresh parsley

Directions

1. eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. In a large Dutch oven, cook beef over medium heat, stirring frequently, until browned and crumbly, 5 to 7 minutes. Drain and transfer beef to a bowl.

3. Add bacon to pot; cook over medium heat until crisp. Remove bacon using slotted spoon, and let drain on paper towels, reserving drippings in pot.

4. Add onion and garlic to pot; cook, stirring frequently, until softened, 3 to 4 minutes. Add half of greens; cook, stirring frequently, for 1 minute. Stir in broth, and remaining greens; bring to a boil. Partially cover, and cook, stirring occasionally, for 5 minutes. Uncover and cook until greens are tender and liquid is mostly evaporated, about 3 minutes. Stir in tomato sauce, tomatoes, brown sugar and Cajun seasoning; cook until heated through, about 5 minutes. Remove from heat; stir in beef, bacon and parsley.

5. Spread one-fourth of beef mixture in bottom of prepared pan. Top with 4 noodles, overlapping as needed. Cover with one-third of remaining beef mixture; top with one-third of cheese. Starting with noodles, repeat layers twice.

6. Bake until hot and bubbly, about 45 minutes. Let stand for 20 minutes before serving. Garnish with parsley.

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