Ingredients

12 lasagna noodles
5 tablespoons butter
1 small onion, diced (about 4 tablespoons)
5 tablespoons all-purpose flour
1 cup apple cider
1 cup vegetable stock (you may use chicken for nonvegetarian alternative)
Salt and pepper to taste
1/4 teaspoon nutmeg, grated
1/2 teaspoon coriander, ground
1/4 teaspoon clove, ground
2 teaspoons thyme leaves
1 cup applesauce
1/2 lemon, juiced
1/2 cup ricotta cheese
1/2 cup whole milk mozzarella, shredded
4 tablespoons Parmesan cheese, freshly grated
1 1/2 cups turnip greens or Swiss chard, cooked, drained, chopped and seasoned with salt, pepper and nutmeg

Directions

Cook lasagna noodles in 4 quarts lightly salted, boiling water until tender. Drain well and rinse with cold water; set aside.

In a heavy, non-aluminum saucepan, melt butter over medium heat. Add onion; cook until clear, about 3 minutes. Add flour, stir well; cook about 3 minutes, stirring constantly. Add apple cider and vegetable stock; simmer. Season with salt and pepper, nutmeg, coriander, clove and thyme. Add applesauce and lemon juice. Continue to simmer for 10 to 15 minutes, stirring to medium-thick consistency.

Preheat oven to 350 F. Lightly oil an 8-by-11-inch glass or ceramic baking dish. Place one layer of pasta on bottom; on this spread one-third of the applesauce mixture, then a layer of greens, followed by a thin layer of cheese. Repeat, finishing with sauce and cheese on top (there should be 4 layers in all). Cover with foil. Bake for 40 to 45 minutes. Remove foil and continue to bake for 15 to 20 minutes. Remove; let cool for 15 minutes before cutting. Makes 6 to 8 servings.

Nutrition information per serving: 366 cal., 14 g pro., 43.8 g carbo., 2.6 dietary fiber, 14.9 g fat, 141 mg chol., 479 mg sodium.