Greens and Cheese Vegetable Lasagna

 

Collard greens are so large and flat that they substitute for a layer of noodles in this simple, tasty lasagna. When making lasagna, take care not to use up all of your ingredients on the initial layers. This should be enough for 3 layers.

 

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

½ pound lasagna noodles

½ pound ricotta

4 ounces freshly grated Parmesan

 

Steam your collard greens for 5 minutes over an inch of boiling water, or blanch for 2 minutes in sizzling salted water. Strain and wipe dry with paper towels after transferring to a basin of cold water.

Heat the oven to 350°F. Olive oil a 2- or 3-quart rectangle baking dish. Apply a thin layer of tomato sauce on the bottom, followed by a layer of lasagna noodles. Place a thin coating of ricotta on top of the noodles. Arrange collard green leaves in a single layer over the ricotta. Place a coating of tomato sauce on top of the leaves, followed by a thin coating of Parmesan.

 

Reserve enough tomato sauce and Parmesan to cover the lasagna and continue layering until all of the components are utilized. Spoon the reserved tomato sauce over the top, then sprinkle with the Parmesan. Make absolutely sure the noodles are completely coated, and then securely wrap the baking dish with foil.

Preheat the oven to 350°F and bake for 30 minutes. Remove from oven and allow it to cool. Make sure the noodles are tender and the mixture is bubbling. Transfer to the oven for the next 5 to 10 minutes to brown the surface, if preferred. Let rest for a 10-minute rest before cutting.