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Baked Lasagna with Collard Greens.

Lasagna with Collard Greens

This recipe was published in the New York Times. Author's tip: "Advance preparation: you can assemble this up to two days ahead and refrigerate until ready to bake. Note from Barbara:Next time, I would add a layer of collards on top of the top set of noodles, before adding the final layer of tomato sauce, and thin layer of Parmesan. It looks more colorful and inviting than my own dish which only had a layer of tomato sauce and grated cheese on top, as directed in the preparation instructions. The NYT photo illustrating this recipe showed the finished lasagna this way.
Course Casserole
Cuisine Italian
Servings 6 servings
Author Martha Rose Shulman

Ingredients

  • ½ pound collard greens preferably large leaves, stemmed and washed, leaves left intact
  • Salt to taste
  • Extra virgin olive oil for the pan
  • 2 cups marinara sauce preferably homemade from fresh or canned tomatoes
  • ½ pound no-boil lasagna noodles
  • ½ pound ricotta
  • 4 ounces freshly grated Parmesan

Instructions

  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 bow of cold water, drain and pat dry with paper towels.
  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.
  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.
  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 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.