4 cups packed chopped turnip greens (about ½ pound)
½ cup low-sodium chicken broth
2 (15-ounce) cans tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons firmly packed light brown sugar
2¾ teaspoons Cajun seasoning*
⅓ cup finely chopped fresh parsley
12 lasagna noodles, cooked according to package directions
4 cups shredded fontina cheese
Garnish: chopped fresh parsley
Instructions
Spray a 13×9-inch baking dish with cooking spray.
In a large Dutch, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pot.
Add beef to pot; cook, stirring frequently, until browned and crumbly, 5 to 7 minutes. Transfer beef to a medium bowl, reserving drippings in pot.
Add onion and garlic to pot; cook, stirring frequently, until softened, 3 to 4 minutes. Add half of greens; cook for 1 minute, stirring frequently. Stir in broth and remaining greens; bring to a boil. Partially cover and cook for 5 minutes, stirring occasionally. Uncover and cook until greens are tender and liquid is mostly evaporated, about 3 minutes. Add tomato sauce, tomatoes, brown sugar, and Cajun seasoning, stirring to combine; cook until heated through, about 5 minutes. Stir in bacon, beef, and parsley.
Spread one-fourth of beef mixture in prepared pan. Layer with 4 noodles, overlapping as needed; cover with another fourth of beef mixture, and top with one-third of cheese. Repeat layers twice, starting with noodles.
Preheat oven to 350°. Bake until filling is bubbly, about 40 minutes. Uncover and bake until lightly browned on top, 5 to 10 minutes more. Let stand for 20 minutes before serving. Garnish with parsley, if desired.
Notes
*We used Slap Ya Mama Cajun Seasoning
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/southern-lasagna/