1 large onion, chopped
2 garlic cloves, crushed
2 bunches baby turnips, sliced
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
1 12-ounce can crushed or chopped tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/2 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
12 lasagna noodles
3 cups fresh spinach
1 bunch radishes, sliced
2 cups chickpeas, cooked
3/4 pound mozzarella cheese
Sauté onion, garlic, baby turnips, parsley and basil. Add crushed or chopped tomatoes, tomato paste, tomato sauce and all the spices (fennel seeds, oregano, thyme, cumin, salt and pepper). Simmer for 1 hour, stirring occasionally. Set aside.
Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for 10 minutes, then drain and rinse with cold water. Set aside until ready to assemble.
Preheat oven to 375 degrees F. Spread 1/2 cup sauce in a baking dish and layer 4 lasagna noodles lengthwise over the sauce. Spread another cup of sauce, then a layer of spinach with a layer of sliced radishes. You can add other fresh veggies (including the turnip tops) to the layers, then spread some of the chickpeas on top. Repeat the layers, then top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25-30 minutes. Cool for about 10 minutes. Serves 12.
We thank Karolina’s Kitchen for this recipe.