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
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eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.
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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.
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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.
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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.
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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.
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Bake until hot and bubbly, about 45 minutes. Let stand for 20 minutes before serving. Garnish with parsley.