cooking.nytimes.com

Lasagna With Collard Greens

5.0(422)

Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.

by Martha Rose Shulman

Open original recipe

ItalianDinner, Casseroles, Main Course

Servings

6 servings

Total time

1h 20m

Calories / serving

321 kcal

Ingredients (7)

serves

1/2 pound collard greens, preferably large leaves, stemmed and washed, leaves left intactcollard-greens
Salt to tastesalt
Extra virgin olive oil for the pan
2 cups marinara sauce, preferably homemade from fresh or canned tomatoesmarinara-sauce
1/2 pound no-boil lasagna noodlesnoodle
1/2 pound ricottaricotta
4 ounces freshly grated Parmesanparmesan

Instructions (4 steps)

01Steam 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.
02Preheat 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.
03Set 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.