Lasagna With Collard Greens

I made a few changes in this since I have a garden full of greens and didn't want the pasta calories. I used a mandolin to slice zucchini longways, salted the zucchini, and let them sweat. Instead of collards, I used kale and chard leaves as I have an abundance of them. This also kept me from having to steam the leaves first. I also made my own sauce from roasted homegrown tomatoes. Turned out great and can have it as a veggie side rather than making a meal out of just the lasagna.

While good in theory (collard as a noodle!), it was difficult to cut through the collards when slicing. It was delicious but I would chop up the collards like spinach in the future and mix it with the ricotta.

Our lasagna noodles were a bit undercooked (I don't think they were the no-boil kind) but they worked really well. Made as written and it was really, really good!

I would definitely recommend cutting the greens into smaller pieces or adding them to the ricotta or sauce for the same nutrients. They were quite difficult to cut through—both in serving and eating—to the point where it lessened enjoyment of the dish. On the whole, though, it was tasty, and I appreciate the inventive way of adding vegetables.

When I made this, I tried for the first time using uncooked regular lasagna sheets as someone else did. It ended up taking twice as long and the noodles were still a bit under done (we were hungry). I think I will go back to the soaking in hot water for 10 minutes first.

Also funny that they should this with a pizza cutter, it is hard to cut and I used scissors to cut thorough some of the collards at the end.

I have found it's important to use good, high-quality tomato sauce in this recipe. The sauce helps the collards stand out. I also have used chopped collards to good success, easier to eat, just as delicious.

This was delicious and I will definitely be making it again but I agree with other comments about cutting up the greens before hand because they made the lasagna hard to cut.

I double the ricotta, increase the amount of marinara, and add red pepper flakes and garlic to the ricotta. Love this as a great way to use the collard greens we're receiving in the CSA! We serve it with a salad, and it's a great easy dinner!

Loved this, added mozzarella, made own marinara, would’ve let sit longer than 10 minutes but otherwise stellar

As other cooks recommended, I doubled the ricotta and added sautéed collard stems and leaves to it, plus a clove of garlic and a pinch of nutmeg.

I have so much collards this year, so I used at least a pound. It was a big hit but a pain to cut. People needed steak knives! Is that easier if you chop the collards?

This was great! I utilized some thing already in my fridge so I deviated a bit — my sauce had garlic, anchovies and mint, I added a layer of roasted mushrooms, and lastly I added some mozzarella and egg to the ricotta. But the collard greens lent themselves nicely to a lasagna dish. Fairly easy too. Would definitely make again.

Without modifications, it would have been way too dry and bland like other reviews say. Collards def need chopping, needs 3 cups marinara sauce (I used homemade) and 15 oz. ricotta, plus 4 cloves garlic fried in a little oil and tossed with the greens. Will make it again like that.

Jane, I agree with you about not using no boil lasagna noodles. Before they were "marketed", a Seasoned Cook told me that she never boiled her noodles to make lasagna,and her not telling me how, intregued me to teach myself how to bake it myself that everyone loves. Like you I . . .I do the same as you shared. I apologize, I am an Old School cook who just can't share everything, just as the Seasoned Cook did to me. Lol