Lasagna With Collard Greens
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound collard greens, preferably large leaves, stemmed and washed, leaves left intact
- Salt to taste
- Extra virgin olive oil for the pan
- 2cups marinara sauce, preferably homemade from fresh or canned tomatoes
- ½pound no-boil lasagna noodles
- ½pound ricotta
- 4ounces freshly grated Parmesan
Nutritional analysis per serving (6 servings)
321 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 16 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.
- Step 2
Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
- Step 3
Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
- Step 4
Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.
- Advance preparation: You can assemble this up to two days ahead and refrigerate until ready to bake.
Private Notes
Comments
No-boil noodles are not necessary. I have used uncooked regular lasagna sheets for years with very good results. I used to add a few tablespoonfuls of additional liquid; but, found even that is not usually needed as the sauce and any veg in the casserole provide all the moisture needed for the pasta to cook and soften. So much easier and the finished dish slices nicely.
I would chop the collard greens and mix them in with ricotta cheese if I did it again... Having big leaves made serving it tricky... The leaves were tender enough to eat, but hard to cut thru with a spatula. Why not chop them before?
I've made this twice, using home-grown collards. To my taste, a half pound of collards is more than enough in proportion to the cheese, sauce, and noodles.
I would agree with those who said they would chop the collards. It’s hard to serve and eat with the whole leaves. Also, I doubled the ricotta and the sauce, and added garlic.
I made a few changes in this since I have a garden full of greens and didn't want the pasta calories. I used a mandolin to slice zucchini longways, salted the zucchini, and let them sweat. Instead of collards, I used kale and chard leaves as I have an abundance of them. This also kept me from having to steam the leaves first. I also made my own sauce from roasted homegrown tomatoes. Turned out great and can have it as a veggie side rather than making a meal out of just the lasagna.
While good in theory (collard as a noodle!), it was difficult to cut through the collards when slicing. It was delicious but I would chop up the collards like spinach in the future and mix it with the ricotta.
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