Recipe courtesy of Greens & Gravy

Collard Green Lasagna

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  • Level: Easy
  • Total: 4 hr 35 min
  • Active: 1 hr 5 min
  • Yield: 6 to 8 servings
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Ingredients

Sauce:

1 pound ground turkey

1/2 cup diced onions 

2 teaspoons minced garlic 

1/4 cup olive oil 

3 cups crushed tomatoes 

2 tablespoons tomato paste 

2 teaspoons sugar 

1 tablespoon dried Italian herbs 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon salt 

1/2 teaspoon pepper 

Lasagna:

2 cups ricotta cheese

3/4 cup heavy cream 

1/2 teaspoon salt 

1/2 teaspoon pepper 

One 9-ounce box dried no-boil lasagna pasta sheets

2 cups Southern-Style Collard Greens, recipe follows

About 3 cups mozzarella cheese 

Fresh herbs, to garnish 

Southern-Style Collard Greens:

1/4 cup chicken bouillon

3 pounds smoked turkey, wings or tails 

8 bunches collard greens, cleaned and trimmed 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 tablespoon kosher salt 

1 tablespoon black pepper 

2 tablespoons of your favorite Cajun seasoning 

1/2 cup sugar 

3/4 cup vegetable oil 

1 tablespoon red pepper flakes 

Directions

  1. For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
  2. For the lasagna: Preheat the oven to 400 degrees F.
  3. Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  4. Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.

Southern-Style Collard Greens:

  1. Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.