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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. 

INGREDEINTS

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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