Posts Tagged ‘no-boil lasagna noodles’

When I read the title of this recipe, I said to myself, “Really?”.  I read through the ingredients and directions and realized this would be a great meal in between finishing up the leftovers from Thanksgiving.  Well you know there’s only so many ways you can eat turkey day after day!  So I made it on Saturday and we felt so healthy eating lasagna made with greens!  And it was really tasty too!

photo by Andrew Scrivani for The New York Times

photo by Andrew Scrivani for The New York Times



1/2 lb collard greens, preferably large leaves, stemmed and washed, leaves intact.

Salt to taste

Extra Virgin Olive Oil for the pan

2 cups marinara sauce (yes I used a jarred sauce)

1/2 lb no boil lasagna noodles

1/2 # ricotta

4 oz freshly grated Parmensan


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.

Preheat oven 350º. Oil a 2 or 3 quart 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.

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.

Place in the oven an bake 30 minutes.  Remove from the oven and uncover.  Check to be sure the noodles are soft and the mixture is bubbly.  Return to the oven for another 5-10 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.

Recipe by Martha Rose Shulman, New York Times Cooking

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Lasagna with Collard Greens

Lasagna with Collard Greens

NOW, now, don’t go turning up your nose and thinking you don’t like Collard Greens;  BECAUSE Collard Greens taste like Kale, the darling vegetable for the last couple of years.  In fact I’ll bet if I gave you a piece of Kale and a piece of Collard Green, you wouldn’t be able to tell which is which.  Hey, maybe I should send in that taste test suggestion to Gordon Ramsey for his Hell’s Kitchen show. 


1/2 lb Collard Greens, large leaves, stemmed and washed

Salt to taste

Olive oil for pan

2 cups Marinara sauce (bottled or fresh)

1/2 # no-boil lasagna noodles

1/2 # Ricotta

4 oz. grated Parmesan cheese

DIRECTIONS  – Preheat oven 350 degrees

Steam Collard Greens for 5 minutes above 1″ of boiling water.  Transfer to bowl of cold water, drain and pat dry with paper towels.

Oil rectangular baking dish – Spread tomato sauce over the bottom.  Top with layer of noodles.  Then thin layer of ricotta.  Lay Collard Greens over ricotta, in single layer.  Top leaves with layer of tomato sauce, followed by thin layer of Parmesan cheese.

Set aside some tomato sauce and Parmesan cheese to top the lasagna.

Repeat layers till all ingredients are used up.  Top with reserved sauce and cheese.  Cover with foil.  Place in oven for 30 minutes.  Uncover and return to oven for 5-10 minutes.  Let sit 10 minutes before serving.

* Don’t use all your ingredients in the first layer, you should have enough for 3 layers.

Recipe from Martha Rose Shulman, NY Cooking

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